Beginning

Just one of my favourite, a simple carpaccio.

All you gonna need first of all, a beautiful chunk of beef sirloin, or tenderloin. The best choice is always to visit your local butcher to get a fresh one.

You have to cut "around" the meat, so if your knife skills are not good enough, butcher will do for you for sure. The size is roughly 1/8 inch in thickness. It's simple and easy to roll.

Spread your meat with a good quality home made basil pesto. Keep simple, pine nuts, basil, garlic, olive oil, lemon juice, salt, pepper and parmigiana.

Now some clingfilm needed, make your work surface wet, don't need a pool, just a wet surface, that's gonna help to hold the foil not to slip.

You should not start your roll too tight, otherwise you squeeze the pesto out.

When it's done, hold both side of the foil, and turn to make it tight. Knot on one side, just turn a bit more to secure tightness. Now you end up with a similar product, what you have to put in the freezer, otherwise it is not

possible to slice.

When you slice it, watch out, feel it, defrosting wouldn't be great.

Good thing, you can do it in advance, if you plate up, leave your grease paper on top hold your palm on it for a couple of seconds, that thin sliced meat doesn't need too long anyway, miracle happens.

For garnish I use basil oil, capers, olives, bit of parmesan, rucola and roasted pine nuts.