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Ingredients
- 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
Ingredients
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Instructions
- 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 Seasoning
- Add 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.