Ingredients

• 200 g of veal magatello
• 40 g pecorino
• 40 g pine nuts
• thyme
• 2 sliced ​​slices
• olive oil
• salad for garnish
• salt

To prepare the cut of veal and pecorino cheese cut the meat (or have it sliced ​​by the butcher) into thin slices as for carpaccio. Pass the pecorino, the pancarré and the leaves of a few sprigs of thyme over the chopper. Add the pine nuts, but leave some of them to garnish. Spread the slices of meat on a plate, add salt, sprinkle them with the mince and then sprinkle them with a little oil. Complete with the pine nuts that you have kept aside. Go under the grill for 2 minutes, then divide among the individual dishes, garnish with some salad leaves and serve immediately.

Other Recipes you can read:

• Broad bean and pecorino mousse recipe – Italian cuisine reinvented ..

  Step 1For the recipe for broad bean and pecorino foam in the pods, shell the beans taking care not to break the pods: cut them with a small knife ..

• Grill: 20 recipes from cheese to dessert – Italian cuisine ..

  It's officially the season for barbecues and outdoor dinners. But have you ever thought about how many things you can do grilled? The recipes are not just ..

• Savory strudel with courgettes, ham and cheese – Italian cuisine ..

  The savory strudel with courgettes, ham and cheese is a tasty and versatile option to enrich your table with authentic Italian flavours. With few ingredients...