Remove the nerves and fatty parts of the meat, cut it into thin sides with a cutting machine.

Place them on a bandage, taking care that they do not fall apart, cover them with transparent film and place them in the coldest part of the fridge for approximately 30 minutes.

Wash and dry the rocket and place it in the jar of an immersion blender.

Add the almendras, a little salt and spices and extra virgin olive oil.

Make sure you get a creamy and homogeneous sauce.

Remove the carpaccio from the fridge and distribute it on individual plates.

Add the rabanos well washed, dried and cut with the mandolin and spread with the spicy Provolone Valpadana DOP on the peels.

Toss with the rúcula pesto and serve.