How to cook
This is a recipe for beef carpaccio alla Topo.
To prepare it, cut the veal very thinly.
Leave it to marinate for 24 hours in a mixture of olive oil, squeezed lemon juice, rosemary and black pepper.
Then put it to freeze at a temperature of minus 20 degrees.
Thus, the cold carpaccio is ready for consumption.
It is usually served on arugula, grated Parmesan, pickled olives, cedar or other nuts or figs - depending on your taste.