Antipasto
Literally, ‘before the pasta’… the cold or some warm dishes before ll Primo, the pasta first course. Usually a collection of meats (salami), pickled or grilled vegetables (olives, eggplant, artichokes) and frittata.  

Beef carpaccio - Piedmont.

INGREDIENTS:     

• 700 g/ 25 oz best quality beef fillet
• 1 egg yolk
• 3 teaspoons Dijon mustard
• 3 tablespoons lemon juice
• 2 drops Tabasco
• 75ml/2.5 fl oz olive oil
• 1 tablespoon pouring cream
• tablespoons capers, rinsed
• Rocket and Parmesan shavings to serve (optional) 

METHOD:

1. Place the beef in the freezer for about half an hour, or until it is firm. Using sharp knife or mandolin, cut the beef into paper-thin slices. Lay the beef slices out on platter/s or dinner plates with the beef in an even layer.
2. Blend together the egg yolk, mustard, lemon juice and tabasco in a bowl or food processor. Add the olive oil in a thin stream, whisking or processing continuously until the mayonnaise thickens.
3. Whisk in the cream. Season to taste with salt and pepper. Drizzle over the beef slices and sprinkle with capers.
4. Dress with rocket and parmesan shavings if using.

Hint: Don’t cover the meat with the sauce – use a squeeze bottle or lipped spoon to make streaks across the surface.