Veal carpaccio with pesto and parmesan

Ingredients for Veal carpaccio with pesto and parmesan

Instructions for Veal carpaccio with pesto and parmesan

To prepare the Veal carpaccio with pesto and parmesan recipe, please follow these instructions:

Veal Tenderloin cut into thin slices on the slicer or by hand. Arrange the tenderloin slices beautifully on a plate. Stir in half the olive oil and lemon juice in the Green pesto and butter it in a thin layer on the loin. Turn the salad in a dressing of the rest of the olive oil, lemon juice, salt and pepper and serve it in the middle of the plate. Wood thin parmesan slices over lettuce. Serve with bread.

Tips:
Freeze Veal Tenderloin one day before use, then it is easier to cut into thin slices.