Beef carpaccio with strong Provolone Valpadana P.D.O. and rocket pesto

Remove the ribs and fatty parts from the meat, then cut it into thin slices with a slicer.

Place them on a tray taking care not to overlap them, cover with transparent film and transfer them to the coldest shelf in the fridge about 30 minutes.

Wash and dry the rocket and collect it in the glass of an immersion blender. Add the almonds, a pinch of salt and pepper and the extra virgin olive oil.

Blend until you obtain a creamy and homogeneous sauce. Take the carpaccio from the fridge and divide it into individual dishes.

Add the well washed radishes, dried and cut into mandolin and sprinkle with strong Provolone Valpadana P.D.O. flakes. Spray with rocket pesto and serve.