Rockfall Carpaccio

Ingredients

• 320 g beef carpaccio (from the fridge)
• 80 g aged Parmesan cheese, shaved
• 2 thick slices sourdough bread
• 2 tbsp capers
• 1 lemon
• 4 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• freshly ground black pepper
• sea salt

Method

1. Preheat the oven to 180 °C.
2. Tear the sourdough bread into chunky pieces, place on a baking tray, and toast for 8 minutes until crisp.
3. Mix olive oil, balsamic vinegar, juice of half a lemon, pepper, and salt for a sharp dressing.
4. Spread the carpaccio thinly over a large oval or rectangular white plate.
5. Scatter the capers over the carpaccio in jagged lines like glacier crevasses.
6. Place the toasted sourdough pieces randomly on the carpaccio, like fallen rocks.
7. Sprinkle with Parmesan cheese and drizzle with the dressing.
8. Cut the remaining lemon into wedges and place on the plate.

Serving notes

• Serve on an oval or rectangular white plate for a 'mountain landscape' effect.
• Place the sourdough chunks playfully, not neatly, like debris.
• Let the capers lie in jagged, not straight, lines.