Starters

Veal carpaccio with vegetable noodles, candied tomatoes and pickled capers

Total time required

30 mins preparation | 120 mins cooking time

Difficulty

Average

Ingredients | Serves 4

Sear the veal eye of round steak and marinate it with oil, salt, pepper and herbs for 10 minutes. Brown the veal eye of round steak in a hot frying pan until it is completely caramelised, pour in some white wine and cool well to 3°C. Put the veal eye of round steak with all the herbs in a vacuum-sealed bag and sous-vide cook it using a roner at 69°C for about 2 hours. Alternatively, cook it for 2 hours in a steam oven. Once cooked, blast chill in iced water or in a blast chiller until it reaches 3°C. Wash and clean the courgettes and carrots and with the aid of a mandoline cut them into fine noodles measuring about 10 cm long. Blanch the noodles in boiling salted water for about 1 minute, then blast chill them in iced water. Dry well and season with oil, salt, pepper, capers and a couple of drops of vinegar. Add a few dill leaves. Take the veal eye of round steak out of the bag, filter the preserving liquid and emulsify it with the capers and extra virgin olive oil until a sauce is obtained. Cut the veal eye of round steak into thin slices with the aid of the meat slicer and arrange the slices on the serving dish. Arrange the vegetable noodles in the centre and garnish with the semi-dried yellow and red cherry tomatoes. Scatter a few pickled capers over the top and lightly drizzle with the previously emulsified sauce. Decorate with dill leaves as desired.