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Veal carpaccio with pecorino
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 301
  • Fat about 19g
  • Carbohydrates about 4g
  • Protein about 28g
This is needed
This is needed for 4 people
Meat
  • 400 g veal fillets, very thinly sliced
Dressing
  • 2.5 tbsp lemon juice
  • 3 tbsp olive oil
  • 0.25 tsp salt
Salad
  • 250 g different coloured cherry tomatoes, quartered
  • 1 shallot, finely chopped
  • 100 g baby lettuce
  • 0.5 bunch flat-leaf parsley, roughly torn
  • 150 g radishes, coarsely grated
  • 0.5 bunch basil, roughly torn
To serve
  • 70 g Pecorino, coarsely grated
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And that's how it's done
And that's how it's done
Meat
Carefully pound the slices of meat in batches between a plastic bag, plate up.
Dressing
Combine the lemon juice and oil, season with salt. Set aside 1½ tbsp of the dressing.
Salad
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.