»GC« Grauburgunder Chardonnay trocken – Großes Geweih

Ingredients

• 400 gVeal fillet (ready to cook)
• 120 gArugula
• 40 gPine nuts
• 60 gParmesan, block
• 1 pieceGarlic clove
• 100 mlExtra virgin olive oil
• 0,5 pieceOrganic lemon
• 1 pinchSea salt
• 1 pinchFreshly ground black pepper

Preparation

1. 1Wrap the veal fillet tightly in plastic wrap and place it in the freezer for about 60 to 90 minutes until it is slightly frozen. This makes it much easier to slice into extremely thin pieces.
2. 2Meanwhile, toast the pine nuts in a non-stick pan over medium heat without oil until golden brown, then set aside to cool.
3. 3For the pesto, wash about 80g of the arugula and pat it dry. Place the arugula in a blender together with the toasted pine nuts, peeled garlic clove, and grated Parmesan.
4. 4Slowly add the olive oil while blending the mixture into a fine, creamy pesto. Season to taste with a pinch of salt and a few drops of lemon juice.
5. 5Using a deli slicer or a very sharp knife, cut the partially frozen meat across the grain into paper-thin slices.
6. 6Lay the veal slices out on a clean work surface, place a teaspoon of the pesto in the center of each, and carefully roll the meat up into small rolls.
7. 7Arrange the filled carpaccio rolls on plates, garnish with the remaining fresh arugula, and finish with a drizzle of olive oil and a dash of freshly ground pepper.