Sicilian Veal Carpaccio

Rereading an old Italian magazine, I fixed my eyes on a culinary recipe for veal carpaccio in Sicilian and immediately put it away not only in my memory, but also in the memory of my cell phone, just in case. I often don't cook this, it's too specific food and only for connoisseurs of raw meat. But on holidays, I certainly try to make sure that this food takes its place in the center of the table, and whoever wants, he will certainly try. After all, sushi is now a favorite mass food, why not eat raw meat. Moreover, it is really amazing yummy. I start by freezing the veal to -18 C. After that, I cut the raw ice cream meat into thin short strips. Next, I pour it with fresh juice squeezed from a whole lemon and olive oil. And then I sprinkle with grated Parmesan cheese on a fine grater. I hurry to serve food to the table as soon as possible, decorating it with purple basalika grass. Ten minutes later, it remains only to decide whose turn it is to wash the dishes today. Usually this role is assigned to those who have not dared to taste carpaccio in Sicilian.