300 g beef carpaccio

230 g Organic Celery SIPO

50 g bread

50 g peeled apple

25 g Organic Celery leaves SIPO

half anchovy in oil

EVO

salt

lemon

apple cider vinegar

• Arrange the slices of meat on a flat plate so that it contains them more or less in a single layer; sprinkle them with a drizzle of filtered lemon juice and place them in the fridge for about 10 minutes. 

• In the meantime, wash and clean the celery, removing any woody filaments; cut them into thin strips and dip them in ice water so that they become crunchy.

• Collect in the glass of the hand blender: the bread cut into pieces, the celery leaves washed and dried, the anchovies in oil, 3 tablespoons of apple vinegar, the juice of half a lemon and 4 or 5 tablespoons of extra virgin olive oil. olive. Blend for a couple of minutes to obtain a soft and creamy sauce; add two fingers of cold water if it is too thick.

• Take the meat out of the fridge, top it with the celery sauce and garnish with the celery strips drained from the water. 

Enjoy your meal and have an enjoyable festivity!