Beef carpaccio (Carpaccio di manzo)

1. Trim any membrane from the very fresh, top-quality beef fillet, wrap in cling film and put in the freezer for 30-40 minutes to firm up - this makes it much easier to slice thinly.

2. In a small bowl, whisk the extra virgin olive oil with the lemon juice, a pinch of salt and pepper into an emulsion.

3. Slice the slightly frozen meat as thinly as possible with a very sharp knife (or carefully flatten thicker slices paper-thin between two sheets of baking paper with a meat mallet).

4. Lay the slices side by side in a single layer on four cold plates.

5. Just before serving, drizzle with the lemony oil, pile the rocket in the centre and sprinkle with thin shavings of parmesan and the capers.

6. Serve at once, while the meat is cold and the rocket crisp.

Tip: As the meat is served raw, only use fillet bought the same day from a butcher you trust; and don't dress it too early, as the acid "cooks" and discolours the meat.