Veal meat three styles

Tartuflanghe's Recipes

Meat/fish dish

Ingredients
Ingredients for 4 people:

1) Veal Tartare

160g = 5,64 oz veal meat (chopped to make Veal

Tartare)

20ml = 0.67 fl oz citronette sauce (an extra virgin olive

oil and lemon juice emulsion)

2g = 0.07 oz anchovy paste

50g = 1.76 oz ricotta cheese

10g = 0.35 oz grated Parmigiano Reggiano cheese

1 drop “Oro in Cucina Extra virgin olive with black

winter truffle” by Tartuflanghe

Salt and pepper

Extra virgin olive oil

Brunoise of celery, carrots and radish (chopped into

small pieces)

Baby salad to decorate
“Truffle Perlage”: Truffle Caviar by Tartuflanghe

2) Marinated Veal Carpaccio

160g = 5.64 oz veal carpaccio previously marinated for

2 days with spices, salt and sugar

20g = 0.70 oz green salad

20g = 0.70 oz Parmigiano Reggiano cheese cut into

thin slices

60 ml = 2.02 fl oz lime juice and grated Parmigiano

emulsion

chopped chives

1 drop of “Oro in Cucina Extra virgin olive with black

winter truffle” by Tartuflanghe

Extra virgin olive oil
Carrot Julienne as decoration

3) Veal meat “Rose”

120g = 4.23 oz veal meat cooked in the oven at 68°C.

Before you put it in the oven, drizzle over it some extra

virgin olive oil. Cook the meat for about 10 minutes

until it reaches 56°C inside.

4 spoolful of Cavour Sauce: Mayonnaise sauce prepared

mixing white wine vinegar, salt, 1 whole egg, 1 drop of

truffle oil, and capers, pickled cucumbers, pickles small
onions, parsley and 1 anchovy finely chopped.

Cooking instruction

1) Veal Tartare

Chop the meat finely with a sharp knife in order to make the tartare and then dress it with the citronette sauce, the anchovy paste, a dash of salt and pepper. Shape the tartare into a small meatball. Fill it with the ricotta cheese previously dressed with the grated parmigiano, salt and truffle oil.

2) Marinated Veal Carpaccio

Take 4 thin slices of veal carpaccio per person, lay them on a plate and add the salad and the slices of parmigiano on top. Roll the meat with the salad inside into a shape of a spiral.

3) Veal meat “Rose”

Slice the cooked meat into 5 thin slices per person and shape them in form of a rose.

Finishing:

On a rectangular plate put the first raw meatball over some leaves of baby green salad and the vegetable Brunoise (dressed with 2 drops of extra virgin olive oil). Drizzle over the meatball some extra virgin olive oil and add a dash of salt. Put the Truffle Perlage on top. Beside the meatball, put the marinated veal carpaccio with some carrot julienne on top. Dress it with the lime and Parmigiano emulsion. Put the cooked veal meat “rose” beside the meat carpaccio and dress it with the Cavour sauce. Put a caper on top as decoration.

Veal meat three styles

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Tartuflanghe's Recipes

Veal meat three styles

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