Veal carpaccio with pecorino

Veal carpaccio with pecorino

Total: 30 Min. | Active: 30 Min.
Nutritional value / people: 301 kcal
, Fat: 19 g
, Carbohydrate: 4 g
, Protein: 28 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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400 g veal fillets, very thinly sliced


2 ½ tbsp lemon juice
3 tbsp olive oil
¼ tsp salt


250 g different coloured cherry tomatoes, quartered
1 shallot, finely chopped
150 g radishes, coarsely grated
100 g baby lettuce
½ bunch flat-leaf parsley, roughly torn
½ bunch basil, roughly torn

To serve

70 g Pecorino, coarsely grated
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How it's done

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Carefully pound the slices of meat in batches between a plastic bag, plate up.


Combine the lemon juice and oil, season with salt. Set aside 1½ tbsp of the dressing.


Mix the cherry tomatoes with all the other ingredients up to and including the basil. Stir in the dressing.

To serve

Drizzle the reserved dressing over the meat. Arrange the salad on top of the meat. Top with the grated pecorino.

Good to know
Tip: To make the meat easier to carve, place it in the freezer approx. 1 hr. in advance.

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