Carne Cruda
The Gastronomer
- Course: Appetizer
- Features: Gluten-Free, Fast
Summary:
Whereas carpaccio is a dish with a specific origin -- it was created at Harry’s Bar in Venice as an homage to the painter Vittore Carpaccio -- raw-meat dishes always have been common in Italy.
This is a traditional Piemontese dish; here, veal is used, but beef or venison can be substituted.
4 servings
Ingredients:
- 1/2 to 2/3 pound veal loin (see headnote)
- 6 button mushrooms or 3 small fresh porcini mushrooms
- 2 to 3 ounces Grana Padano or Parmigiano-Reggiano cheese
- 3 to 5 tablespoons extra-virgin olive oil
- Flaked sea salt
- Freshly ground pepper
Directions:
Wrap the veal in plastic wrap and place it in the freezer for 15 to 20 minutes; that will make the meat easier to slice.
Immediately after taking it out of the freezer, use a very sharp knife to cut the veal into thin slices. If some of the slices end up a little too thick, you can cover them with parchment paper and use a rolling pin to pound them flat. (Don’t be too hard on the meat, however.)
Divide the slices among individual serving plates.
Use a mandoline or very sharp knife to cut the mushrooms into thin slices. Use a cheese plane or non-serrated vegetable peeler to shave the Grana Padano or Parmigiano-Reggiano cheese.
Heap equal amounts of the mushrooms and cheese in the middle of each portion of veal, making sure a good portion of the meat is exposed. Drizzle the oil over each portion (to taste), then season lightly with salt and pepper. Serve immediately.
Recipe Source:
From Gastronomer Andreas Viestad.
E-mail the Food Section with recipe questions.
(Mette Randem for The Washington Post)
