Carpaccio of Andorran Veal is a traditional Andorran recipe for a classic dish of thinly-sliced veal filled with mushrooms and flash-fried in a griddle pan before being coated in honey and covered with grated Parmesan cheese. The full recipe is presented here and I hope you enjoy this classic Andorran version of: Carpaccio of Andorran Veal.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
6 very thin slices of Andorran veal
250g ceps, very finely sliced
juice of 1 lemon
150g freshly-grated Parmesan cheese
100g honey
1 tbsp basil leaves, shredded
60ml olive oil
1 garlic clove, very finely chopped
salt and white pepper, to taste
Method:
Slice the veal into very thin slices then add to a bowl along with the lemon juice, basil leaves, 3 tbsp olive oil, garlic, salt and white pepper. Set aside for 20 minutes to marinate.
Heat 4 tbsp oil in a pan then remove the veal slices from the marinade and spread with the honey. Flash-fry he meat in the hot oil for no more than 20 seconds per side then remove to a cooking block. Arrange the finely-sliced ceps over the veal slices then roll the slices up into the form of cannelloni and tie with string to secure (ensuring the ends are closed). Brush with the remaining olive oil then cook on a griddle pan just long enough to mark the outside.
Remove he string, brush the meat with the remaining honey then dip in the grated Parmesan cheese to coat and serve.
Click on the image, above to submit to Pinterest.