Veal ribeye carpaccio with pistachios

Ingredients:

200 g veal ribeye
10 g pesto
10 g Parmesan cheese
10 g pistachios
1 handful of rocket
To taste: sea salt
To taste: black pepper

Nutrition values

Carbohydrates (gram): 2

Fat (gram): 29

Protein (gram): 48

Amount of people: 4

Preparation Time: 0 - 30 minutes

Veal product: veal ribeye

Difficulty: *

Cooking methods: frying

Calories (kCal): 467

Source: Chantal Recepten

Preparation

Allow the meat to reach room temperature. Toast the pistachios in a frying pan with a little sea salt. Then set aside and allow to cool. Fry the ribeye on both sides in a greased frying pan (for a thicker piece of 200 g: rare: 2-2.5 minutes per side | medium: 3.5-4 minutes per side) and wrap in tin foil to rest.

Meanwhile, shave the Parmesan cheese and chop a few pistachios.

Put some rocket on a plate and divide the sliced Ribeye on top. Then spread the pesto, Parmesan cheese and (chopped) pistachios over the meat. Optionally sprinkle a little extra sea salt on top to taste.

Enjoy!

This recipe is made with Peter's Farm Rosé Better Life Veal.

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