Veal carpaccio with white truffle honey, feta and Granny Smith apple (314.1 cal.)TheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 45 minutes
Cooking time: None
Difficulty: Average
Nutritional values
per 100 g
per portion
Energy:185.2 kcal
Proteins:14.8 g
Fats:10.5 g
Carbohydrate:7.8 g
Fibers:0.3 g
Sugar:7.4 g
Cholesterol:63.6 mg
Sodium:142.7 mg
Calcium:48.3 mg
Energy:320 kcal
Proteins:25.5 g
Fats:18.1 g
Carbohydrate:13.4 g
Fibers:0.5 g
Sugar:12.7 g
Cholesterol:109.9 mg
Sodium:246.5 mg
Calcium:83.5 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
**Veal carpaccio
500
g
veal rump
**Truffle honey
50
g
honey
7
g
white truffle oil (or olive oil)
**Other
1/2
granny smith apple
maldon or guérande sea salt
curry
freshly ground pepper
10
ml
olive oil (03% acidity)
METHOD
- Trim and cut the veal rump; wrap in plastic wrap and place in the freezer so that it can be thinly sliced.
- Remove from the freezer and slice thinly; lay the slices on parchment paper, place a second sheet on top and return to the freezer.
- Warm the honey above the oven, add the white truffle oil (or olive oil) and infuse for half a day. Remove with a pipette or dropper.
- Cut the apple and feta into 5 mm cubes.
Presentation
- Place the veal carpaccio, cut into 13 x 8 cm rectangles, on a large rectangular plate.
- Using a pipette, carefully cover the surface of the carpaccio with a few drops of truffle honey (or olive oil honey).
- Spread a few cubes of feta and apple (7 cubes of feta to 14 cubes of apple) over the same surface of the carpaccio as well as a few drops of olive oil. Season with salt, freshly ground pepper and a pinch of curry.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Merlot
CHEF'S NOTES
This recipe was developed as part of a low-calorie menu concept.
