Beef carpaccio with marinated zucchini, mint and bread

Ingredients

For 1 serving

• Beef tenderloin120 g
• Zucchini150 g
• Mint4 g
• Lemon juice20 ml
• Pecorino12 g
• Almonds8 g
• Bread60 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, nuts,

In season: June – September

Method

1. Put the beef fillet in the freezer while you prepare the courgettes: well chilled, it slices more thinly.
2. Wash and trim the courgettes and shave them into thin ribbons with a vegetable peeler. Dress them with half the lemon juice, half the oil, torn mint and a pinch of salt and leave to marinate for 10 minutes.
3. Meanwhile toast the almonds in a dry frying pan over medium heat for 2–3 minutes, until golden and fragrant, and chop them roughly.
4. With a very sharp knife cut the fillet into wafer-thin slices and lay them on the plate without overlapping; if needed, flatten them between two sheets of cling film with the bottom of a glass. Dress with the remaining lemon juice and oil, salt and pepper.
5. Cover the meat with the marinated courgettes, shavings of pecorino and the almonds and serve with the bread.