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Carpaccio caldo con cicoria   (Veal and chicory)


  • 500g fresh veal

  • 4 chicory (cut in half - length ways)

  • 5-6 tbsp Italian olive oil

  • 3 fresh red chilli

  • 2 clove of garlic

  • Bunch of flat leaf parsley

  • 10 tbsp Italian extra virgin olive oil

  • Salt totaste


  • 1.

    Heat the griddle pan until very hot, dip the chicory in some olive oil and cook for approx. 2 minutes each side. In the meantime cut the veal in 12 pieces, wrap each piece of veal in cling-film and beat with a cooking hammer until very thin. Dip the veal in olive oil and also cook them on the griddle for approx 30 seconds each side. With a sharp knife, finely chop the chilli, the garlic and the parsley, place in a bowl and marinate with salt and extra virgin olive oil.

  • 2.

    Place 3 slices of veal in the middle of a plate, overlap 2 halves of chicory on top and drizzle the cold parsley dressing around. Serve immediately.

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