"Krone" one-dish menu
Cold cuisine in summer: beef carpaccio
Every week we present you with a dish - simply prepared and with just a few ingredients. The video is also available on our social media channels to make it even easier to cook. This week, Christoph Vogler conjures up a delicious beef carpaccio.
Christoph Vogler from Aelium is preparing a beef carpaccio this time. The chef cuts thin slices of beef fillet from a calf and platters them. Season with salt and pepper and refine with lemon zest. Top with a homemade rocket pesto (rocket, pine nuts, parmesan, olive oil). Vogler adds more rocket and pine nuts and marinates.
Now the beef is rolled, "so that we have a nice carpaccio roll", Vogler describes. Finish with teriyaki sauce, truffle mayonnaise and fried onions - and the carpaccio is ready. Meal time!
You can also find more "Krone" recipes at: www.krone.at/rezept-der-woche
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