Veal carpaccio with parmesan cheese

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Ingredients

Serves 4

• 1 ¾ lb (700 g) center-cut veal
  
• 7 oz (200 g) parmesan cheese
  
• olive oil
  
• Fleur de sel
  
• Tellichery white pepper
  
• A few caper flowers
  
• 1 tbsp grappa (or cognac)

Preparation

• With the help of a syringe, inject the piece of meat with the grappa
  
• Rub the meat with the salt and pepper
  
• Wrap the meat with plastic wrap and let it sit a few hours in the refrigerator

Preparation of the carpaccio:

• Using a very sharp knife, cut your meat into fine slices and arrange them on a plate
  
• Check seasoning
  
• Cut the parmesan cheese into fine shavings and sprinkle them over the meat slices Add the caper flowers and drizzle with olive oil
  
• Allow to sit one hour in the refrigerator

Suggestion