Carpaccio di Manzo

Wrap the beef tightly in plastic or baking paper and place it in the coldest part of the fridge for at least 1 hour, or in the freezer for about 15–20 minutes, until very firm but not frozen solid.

In a small bowl, squeeze the juice of the Lemon and remove any seeds.

Whisk in a generous splash of Riviera Ligure olive oil, a pinch of Salt, and a little Black Pepper until the dressing looks smooth and slightly thickened.

Taste a drop on your finger; if it feels too sharp, add a bit more Riviera Ligure olive oil, if it feels flat, add a few more drops of Lemon.

Peel the Red onion and slice it as thinly as you can into half-moons. If the flavor is very strong, you can briefly rinse the slices under cold Water and pat them dry.

Trim the Radish and slice it into very thin rounds.

Cut a short piece of English cucumber, then slice it into thin half-moons.

Pick the leaves from the Basil and Flat-Leaf Parsley and tear any large leaves into smaller pieces with your hands.

In a medium bowl, add the sliced Red onion, Radish, English cucumber, Basil, and Flat-Leaf Parsley.

Spoon over a small amount of the lemon and Riviera Ligure dressing, just enough to lightly coat the vegetables and herbs, and toss gently with your hands.

Taste a piece of English cucumber and add a pinch of Salt or a little more Lemon if it needs it. Set the bowl aside while you slice the beef.

Take the chilled beef from the fridge or freezer and unwrap it. Place it on a stable cutting board.

With a very sharp knife, slice the beef across the grain into very thin slices, as thin as you can manage without tearing.

If any slices are a bit thick, you can lay them between two pieces of baking paper and gently press them with the flat of a knife or the bottom of a small pan to thin them out.

Place an oval serving platter with a low rim on the table.

Lay the beef slices over the platter in a single layer, letting them overlap just a little and covering most of the surface.

Lightly sprinkle the beef with Salt and a good grind of Black Pepper.

Drizzle most of the remaining lemon and Riviera Ligure dressing evenly over the beef, keeping a little aside for the salad if you like.

Using a vegetable peeler or a small knife, shave thin curls of Parmigiano Reggiano directly over the beef until you have a light but even layer.

Add a final small splash of Riviera Ligure olive oil over the top for a soft shine.

Give the salad in the bowl a quick toss, then place small loose handfuls over the center of the beef, leaving some of the meat and Parmigiano Reggiano visible around the edges.

If you kept any dressing back, spoon a little over the salad so it looks lightly glossy.

Cover the platter loosely and chill in the fridge for about 15 minutes so the flavors settle and the beef stays nicely cool.