The veal bites stuffed with mushrooms, arugula and Idiazábal cheese They are delicious and make a great second course for Christmas dinners or lunches. They are bites of veal stuffed with a mixture of mushrooms, arugula and Idiazábal cheese, which melts on the palate with every bite. And also, low in calories.
They are very quick and easy of doing. Try them and they will surprise you. Success insured.
Beef bites stuffed with mushrooms, arugula and Idiazábal cheese
They are delicious, they are very quick and easy to prepare and they are a great second course for Christmas dinners or meals. They are veal bites stuffed with a mixture of mushrooms, arugula and Idiazábal cheese, which melts on the palate with each bite. Assured success.
Ana Valdes
Recipe type: meat
Calories: 170
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
175 g of beef carpaccio (you can buy the prepared trays or ask the butcher to cut a sirloin for carpaccio)
150 g of assorted mushrooms (they can be frozen, but defrost and drain first)
150 g of idiázabal cheese (it looks great with this one, but you can substitute it for a smoked pecorino cheese)
8 sprigs of arugula
100 ml of milk (1 beaker)
25 ml of oil (half a beaker)
1 / 2 teaspoon salt
Preparation
Put the mushrooms (if you use frozen, already thawed and drained) in the glass together with the oil and salt. Sauté for 10 minutes, Varoma temperature, speed 1. Without beaker.
Chop during 4 seconds at speed 4. Reserve in a large bowl.
Add 50 g of cheese and grate at a turbo stroke.
Add the arugula and blend during 5 seconds at speed 5.
Put this mixture in the bowl of mushrooms and mix with a spoon. Reserve. It's the filling.
Put the rest of the cheese and milk in the glass and program 7 minutes, 70 degrees, speed 1. Reserve. It's the sauce.
On each sheet of veal place a little of the mixture for the filling and close it like a small package. Make them on the grill, with the grill very hot and marking a little on each side. Being so fine the carpaccio will be ready in no time.
Hi Claudia. Idiazábal cheese corresponds to one of the denominations of origin of Spanish cheeses. It is a cured and smoked sheep cheese from the Basque Country and Navarra. You can find it in any delicatessen with a variety of cheeses. It has a very peculiar flavor and is ideal for this dish. But, as indicated in the ingredients of the recipe, you can substitute it for a smoked pecorino cheese, which you can find in any supermarket. This dish is delicious, you'll see. A hug!
They are delicious, really, they are worth trying. As a denomination of origin, I only know Idiázabal. But like smoked sheep cheeses, there are different commercial brands that have them among their cheeses. Ask for it at your deli or look in the packaged section of the supermarket, it's easy to find.
With 150 gr, I got 16 snacks. But if you don't buy the canned carpaccio and they cut it in the butcher shop, it will depend on the thickness of the slices. To give you an idea, it is one slice per bite.
You sure like them. And tell me.
Hi Salva. You can, but without going through the iron. Leave them ready and go through the grill just before eating them, you will see how rich they are. A hug and Merry Christmas!
Hi Salva. You can, but without going through the iron. Leave them prepared and go through the grill just before eating them, you will see how rich they are. Store them in the fridge and cover the container where you keep them with a plastic wrap, leaving the minimum of air so that the meat does not dry out.A hug and Merry Christmas!
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It looks very good but I don't know that cheese, can anyone put on it? Or is it another class?
Hi Claudia. Idiazábal cheese corresponds to one of the denominations of origin of Spanish cheeses. It is a cured and smoked sheep cheese from the Basque Country and Navarra. You can find it in any delicatessen with a variety of cheeses. It has a very peculiar flavor and is ideal for this dish. But, as indicated in the ingredients of the recipe, you can substitute it for a smoked pecorino cheese, which you can find in any supermarket. This dish is delicious, you'll see. A hug!
the recipe seems spectacular. Can you tell me the name of other smoked cheeses? how many snacks come out with 150g of carparccio
They are delicious, really, they are worth trying. As a denomination of origin, I only know Idiázabal. But like smoked sheep cheeses, there are different commercial brands that have them among their cheeses. Ask for it at your deli or look in the packaged section of the supermarket, it's easy to find.
With 150 gr, I got 16 snacks. But if you don't buy the canned carpaccio and they cut it in the butcher shop, it will depend on the thickness of the slices. To give you an idea, it is one slice per bite.
You sure like them. And tell me.
Can I do it the day before and keep it in the fridge?
Hi Salva. You can, but without going through the iron. Leave them ready and go through the grill just before eating them, you will see how rich they are. A hug and Merry Christmas!
Hi Salva. You can, but without going through the iron. Leave them prepared and go through the grill just before eating them, you will see how rich they are. Store them in the fridge and cover the container where you keep them with a plastic wrap, leaving the minimum of air so that the meat does not dry out.A hug and Merry Christmas!