Carpaccio with green asparagus, broccoli and pecorino

Ingredients for 2 servings:

• 250 g beef fillet(s)
• 200 g asparagus, green
• n. B. water
• 1 tsp chicken broth, granulated
• 4 small mushrooms
• 1 small broccoli
• 2 tsp Aceto balsamico traditionale
• 1 tbsp olive oil, cold squeezed
• 2 pinches of dill tips
• 20 g Pecorino, finely grated
• e.g. pepperoni threads

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 26 minutes

Recipe from Apulia, Italy.

Freeze the beef fillet slightly in the freezer and then slice it into approximately 1.5 mm thick slices using a bread and sausage slicer (or have your butcher do it for you). Place the slices on the edge of a larger dish. Brush the thin fillet pieces with balsamic vinegar using a small brush. Cook the peeled asparagus in as little water as possible (ideally in a suitable pan) seasoned with chicken stock until al dente in 3 minutes. Wash the broccoli and remove the florets, including short stems. Boil in the asparagus water for 3 minutes. Arrange the asparagus and broccoli on the serving dish. Drizzle 2 tablespoons of the cooking water over the asparagus. Clean the mushrooms and slice them thinly lengthwise. Arrange on top of the asparagus and fillet pieces. Garnish just before serving, drizzle with olive oil, and serve with toasted white bread.