Warm Carpaccio with Arugula is a light and tasty dish, perfect as an appetizer or a main course. It consists of thin slices of veal, accompanied by fresh arugula, Grana Lodigiano cheese shavings, and seasoned with olive oil, lemon juice, salt, and pepper. The meat is lightly seared in a pan to make it warm but still tender. The combination of flavors and textures makes this carpaccio irresistible.
Preheat the oven to 200 degrees
Wash, dry, and tear the arugula
Grease the plates (oven-safe) and arrange the meat, preferably in a single layer, overlapping the slices as little as possible
Emulsify the oil with salt, pepper, and lemon juice
Pour the dressing over the meat and place in the oven for a few minutes
Before serving, garnish with arugula and Grana Lodigiano shavings (Raspadura), placing them in the center of the plates
Note: inform guests about the temperature of the plate!
Italia
| Energy (kcal) | 223.39 |
| Carbohydrates (g) | 0.3 |
| of which Sugars (g) | 0.3 |
| Fat (g) | 16.35 |
| of which Saturates (g) | 5.6 |
| Protein (g) | 18.66 |
| Fiber (g) | 0.22 |
| Sale (g) | 0.49 |
