Carpaccio With Parmesan And Champignons

Preparation:

Preparation: The magatello is a part of the rear quarter of the bovine (also called, in other regions of Italy, girello, tondino, lacerto, rosa, scanello). It is the classic lean cut that is used for veal with tuna sauce. It can also serve, decked out for a roast. Clean the champignon mushrooms and cut them into thin slices lengthwise (stems and caps together), dipping them in water to prevent them from turning black. Wash and drain some lettuce leaves and make a bed with them on a round serving dish. Arrange the slices of meat, which you have had machine-cut by the butcher, on top of them like the petals of a flower. Drain the mushrooms and place them on the meat. Reduce the cheese to flakes, possibly with the special knife, and sprinkle the preparation with it. Garnish the center of the plate with the artichoke. Prepare a citronette by emulsifying 6 tablespoons of oil with the filtered juice of half a lemon, a pinch of salt and one of pepper. Place it in a small bowl, available to diners.