Veal carpaccio with rocket and parmesan, preparation
1) Squeeze lemon ed emulsify it the juice with the oil, a pinch of salt and a grind of pepper. Reduce the fine-grained parmesan with the mandolin. Wash and dry the rocket.
2) Rub dishes with shallots. Relax a slice of meat in each, add a few flakes of parmesan and a tuft of rocket e sprinkle with a few drops of the prepared citronnette.
3) Cover with a new layer identical to the previous one and proceed like this until you finish the ingredients. Put the dishes in the fridge in the least cold part e leave flavor for at least half an hour before serve.
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