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 served with fresh arugula, flakes of Grana Lodigiano cheese and dressed with olive oil, lemon juice, salt and pepper. The meat is lightly seared in a pan to make it warm while remaining tender. The combination of flavors and textures makes this carpaccio irresistible.
Preheat the oven to 200°C (392°F)
Wash, dry and break up the arugula
Oil the plates (ovenproof) and arrange the meat on them, preferably in a single layer, overlapping the slices as little as possible
Whisk the oil with the salt, pepper and lemon juice
Pour the dressing over the meat and put in the oven for a few minutes
Before serving, garnish with arugula and flakes of Grana Lodigiano (Raspadura), placing them in the center of the plates
Note: warn diners about the temperature of the plate!
Italy
| Energy (kcal) | 147.86 |
| Carbohydrates (g) | 0.56 |
| of which Sugars (g) | 0.44 |
| Fat (g) | 7.69 |
| of which Saturates (g) | 4.8 |
| Protein (g) | 18.96 |
| Fiber (g) | 0.27 |
| Sale (g) | 0.43 |
