Veal Carpaccio with celery

This easy and tasty recipe doesn’t require any cooking since the raw meat is “cooked” by its marinade. Invented in the ’50s by Giuseppe Cipriani, the renowned founder of Harry’s Bar in Venice, it’s named after the XVI century painter Vittorio Carpaccio, whose exhibition was happening in Venice when Cipriani created this dish for a Venetian countess.
Carpaccio can be made both with meat (beef sirloin or veal eye of round are ideal) or fish (tuna, halibut, swordfish) and its toppings vary from region to region: in Sicily it’s served with capers, in Piedmont with shaved white truffle, a real delicacy.
I like it with veal because it’s more delicate than beef, topped with Parmesan cheese and celery because these two tastes complement each other.

Carpaccio makes a very good appetizer or a light meal, if completed by a green salad and a warm starch, like potatoes or rice (see my Lemon Rice and Potato Salad recipes)



(serves 4)  A  B  Gf

  • 1 lb. of veal, sliced very thin
  • 2 celery hearts
  • 2 oz. of shaved Parmesan or Pecorino cheese


  • 1 organic lemon, juiced
  • 4 tablespoons of extra-virgin olive oil
  • Ground Himalayan salt
  • Fresh ground black pepper (to taste, optional)

Ask your butcher to slice the meat almost paper-thin or, if you have a meat slicer, slice the meat yourself.
Arrange the slices on the serving dishes.
In a small bowl, mix the marinade ingredients and pour it over the meat. Let the meat marinade for 10 minutes.
Meanwhile, remove the outer stalks from the celery and use only the tender central part. Wash it, pat it dry and cut it thinly. Arrange the celery on the meat, and lastly shave some Parmesan or Pecorino cheese.

Veal with tuna sauce

Today I’m introducing this nice summer entrée or appetizer for the carnivores among you.
The combination of surf and turf might sound odd but it’s actually very agreeable.
If you prefer white meat, the veal can be replaced with turkey breast.


(serves 6)    Sp  Sr Gf

  • 1 ½ lb. of veal (round loin or round eye) or turkey breast
  • 5 oz. of canned tuna, oil packed
  • 2 cups of dry white wine
  • 1 oz. of pickled capers (plus a few for decoration)
  • 1 small piece of lemon peel
  • 1 carrot
  • 1 stalk of celery
  • 1 medium onion
  • 1 clover
  • 1 bay leaf
  • 1 clove of garlic
  • 1 small bunch of parsley
  • 1 cup of mayonnaise
  • 1 Tbsp. of white vinegar
  • Salt
  • Pepper

Wash, dry and tie the meat with a string to keep it together while it’s cooking.
Put the white wine and enough water to cover the meat completely in a saucepan. Continue reading