Beef carpaccio with rocket, grana and spelt salad

Ingredients

For 1 serving

• Beef tenderloin120 g
• Farro60 g
• Arugula30 g
• Cherry tomatoes100 g
• Zucchini100 g
• Grana Padano15 g
• Lemon juice15 ml
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: May – September

Method

1. Put the fillet in the freezer for 20 minutes: it firms up and slices paper-thin. Meanwhile bring a pan of salted water to the boil and cook the spelt for 25 minutes, until tender but still al dente; drain and let it cool slightly.
2. Wash and trim the courgettes and cut them into dice of about 1 cm; heat a drizzle of oil in a frying pan over high heat and sauté them for 3 minutes, until golden but still crisp; season with salt.
3. Stir the courgettes into the spelt with the cherry tomatoes cut into wedges and a pinch of salt.
4. With a very sharp knife slice the fillet paper-thin and lay the slices on the plate without overlapping; if needed, flatten them between two sheets of baking paper.
5. Dress the meat with the lemon juice, the remaining oil, salt and pepper, top with the rocket and Grana shavings and serve with the spelt salad.