Carpaccio with radishes

A recipe from Recipes from an Italian Summer

Preparation: 15 minutes

Serves: 4


350g (12oz) lean beef, such as sirloin, very thinly sliced

4 radishes, thinly sliced

juice of 1 lemon, strained

extra-virgin olive oil, for drizzling

4–5 white peppercorns

100g (3½oz) Grana Padano cheese, shaved into flakes



Spread out the slices of meat on a serving dish, slightly overlapping, and arrange the radish slices on top.

Put the lemon juice, a drizzle of oil, the peppercorns and a pinch of salt into a blender and process.

Pour the dressing over the beef and radishes, sprinkle with the cheese and serve.