Carpaccio alla Toscana

Preparation:

Preparation: To make this fresh and refined dish, the meat must be sliced very thin, as if it were ham; therefore, if you want advice, have it cut by your butcher. Arrange the slices of meat on a serving plate and sprinkle them with lemon juice beaten in a cup with salt and pepper. After half an hour, when the meat has absorbed the sauce, cut a well-cleaned raw porcini mushroom over the meat, add some pieces or strips of parmesan and sprigs of chopped parsley. Serve immediately.