Veal Carpaccio with Artichoke Hearts and Preserved Lemon
Temps
20 min
Difficulté
facile
Ingrédients
6
Budget
~9-15 €
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Valeurs nutritionnelles
Score santé
Bon · /100
280 kcal
par portion
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Etapes
- 1
Wrap the veal loin in plastic wrap and place in the freezer for 30 minutes to make slicing easier.
2 min
- 2
Slice the veal into very thin slices. Arrange the slices in a rosette pattern on the plates.
10 min
- 3
Thinly slice the artichoke hearts and chop the preserved lemon. Distribute over the carpaccio with the arugula, drizzle with olive oil and sprinkle with fleur de sel.
8 min
