Skopelos restaurants have a great experience in cooking veal carpaccio.

The great number of visitors from all around the world especially during the summer, intrigue the local chefs to create dishes everybody will be able to enjoy. Veal carpaccio is one of these recipes.

The key to its deliciousness lies in the choice of meat. It should be of the highest quality. The second step that results in the dish’s success is the choice of marinade and the vinaigrette. Both should be made with excellent ingredients and should be light, in order not to cover up the veal’s unique taste.

Read below our veal carpaccio recipe and discover why all great Skopelos restaurants cannot help but offer veal carpaccio on their menus!

• First of all we freeze the veal for up to an hour, before cutting it into thin slices.
• Then, we arrange the slices on a big platter and marinate them with a mix of Dijon mustard, fresh thyme, lemon juice, olive oil and garlic.
• Then we sprinkle with olive oil, a bit of honey, fresh thyme, salt and pepper.
• On top of the veal we place spinach or rocket leaves.

Veal carpaccio can be ordered in most fine Skopelos restaurants. Do not be surprised if you find it in creative recipes that you have never heard of before! Local chefs like to create and offer unique recipes so that you have the chance to taste something different while holidaying in Skopelos. Taste veal carpaccio today and see for yourself why most Skopelos restaurants love to offer it in their menu!

This post is also available in: Greek