Veal or beef carpaccio

With 40° C outside nobody wants to cook, unless there is the air conditioning in the kitchen!

As I do not have it, cold food, very quick to prepare and with a refreshing taste is a must in this hot Summer!

This is a great recipe for a buffet as well!

If you do not find the almost transparent meat slices, buy the veal in a piece, freeze it for an hour or so to make it easier to slice, cut it very thin and if necessary, pound it between two sheets of waxed paper.

There are many way to make it: this are the two most common in Italy:

Ingredients for each person

150 grs./ 1/3 lb very thin slices of veal/beef sirloin

1 tb spoon extra virgin olive oil

Pinch of salt and fresh ground pepper

To season (1)

1 Celery stake finely sliced

Juice of ½ lemon

Thin slices of Parmigiano Reggiano or Grana Padano – possibly shaved from the piece

To season (2)

Rocket salad

Balsamic vinegar

Thin slices of Parmigiano Reggiano or Grana Padano – possibly shaved from the piece

  1) Arrange the meat on your plate and season it with the lemon juice (or the balsamic vinegar),salt and pepper.

    

   2) Add the preferred vegetable

   

   

    3) Shave the cheese on it; Season with extra virgin olive oil

   

    4) Done!