Mild spices veal tataki, parmigiano reggiano gremolata sauce

Mains, Tapas, Salted, Veal

Fresh and classic Italian recipe! Especially with the gremolata, this is an absolute sure shot in the summer.


Recipe for 24

Veal tataki

240 Gr
Veal (shoulder)
5 Ml
5 Ml
Cinnamon powder
5 Ml
Cumin powder
5 Ml
Ground coriander

Gremolata sauce

1 Clove(s)
4 Sprig(s)
4 Sprig(s)
1 Unit(s)
15 Ml
Pine nuts
20 Gr
Parmigiano reggiano
60 Ml
Olive oil


20 Gr
Parmigiano reggiano
  • Vegetable oil
  • Salt and pepper

Preparation time: 30 min

  • Mise-en-place

    Zest and juice the lemon. Mix the spices together. Cut the meat in long rectangular log of 4cm x 4cm. Use a peeler to make Parmesan shavings.

  • Veal tataki

    Roll the meat in the spice mix then salt and pepper. Drizzle a little bit of vegetable oil in a hot pan and sear the meat on each side for about 30 seconds. Slice the tataki the thinnest you can.

  • Gremolata

    Roast the pine nuts in a pan until they get golden. Using a knife, chop the parsley, mint, pine nuts, olive oil, zest and a dash of lemon juice and season with salt and pepper.

  • To serve

    Place your salad lengthwise and serve a few slices of tataki on top. Use the gremolata sauce to create a design on your plate and decorate with a few parmesan shavings.

They ultimate key here is the gremolata, as it has to have the utmost quality products in it. Make sure that they are not only local, but fresh and if possible, seasonal.

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