ROASTED VEAL CARPACCIO WITH BLACK BEAN PUREÉ
- 1 15.5 oz Can Iberia Canned Black Beans
- 4 tbsp Iberia Olive Oil
- 1 tbsp Iberia Adobo All-Purpose Seasoning
- 1 Lemon Peel
- 1 oz. basil leaves
- Start by pouring 15.5 oz. Iberia Canned Black Beans in a skillet, add 1 tbsp. Iberia Premium Olive Oil and put over medium heat.Let it cook for 10 minutes. Add salt and pepper.Slice the lemon peels and keep them by side as we use them as a garnish.Let the beans chill for 20 minutes.Take the Veal Carpaccio Slices and season them with the Iberia Adobo All Purpose SeasoningAdd the remaining 3 tbsp olive oil to the meat and massage well so you can soak it in the seasoning.Now lay the meat slices flat in a oven dish and cook at 180° for 3 minutes.In the meantime using a blender, blend all of the cooked black beans, add meat juices from the oven dish and blend until it gets homogeneous.Drop a spoon of black beans pureé in a dish and place the meat on top.Add the Lemon Peel and the Basil as a garnish.A glass of white wine is a great complement to this dish.Do not overcook the meat. Carpaccio is meant to be eaten raw, by giving it a roast we are boosting its flavour.