Veal Carpaccio Recipe

Crinella Family Cookbook

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	This is an elegant first course and is perfect if your main course is a pasta with a meatless sauce. 1 pound, veal eye of round 1/4 cup, olive oil Juice of 2 lemons 1/2 teaspoon, salt Sprinkled coarsely ground pepper 6 green onions, minced 3 tablespoons, capers 1/4 pound, Parmesan cheese, sliced thinly
	Freeze veal for about 1 hour to make it easier to slice. Cut the veal into very thin slices. Place slices between two sheets of waxed paper and pound them lightly until they are very thin, almost transparent. Arrange the slices on individual dishes and sprinkle with oil and lemon juice, salt and pepper. Top with minced onions, capers, and Parmesan cheese slices. Makes about 6 servings as a sole appetizer, more if combined with other antipasti. *Enjoy with our 2006 Pinot Noir.*