You will need some sheets of greaseproof paper and a meat bat (a cleaver, mallet or even a child’s wooden hammer – you know, the one they bang their thumbs with when missing the pegs in holes).
Slice the meat as for ‘thick’ carpaccio. Lightly oil a sheet of greaseproof paper and season lightly. Arrange
Serve in the same way as ‘thick’ carpaccio or like bresaola, covering a plate with coarsely ground black pepper or a few drops of the Cep and Truffle Relish, or finely grated summer truffle.
© 1996 Alastair Little. All rights reserved.