Beef Tartar of Veal with Cucumber Spaghettini

If necessary, remove fat and skin from the veal fillet and freeze in the freezer for approx. 10-15 minutes.

Preheat the oven to the grill setting. Slice bread diagonally and brush with a little olive oil. Under the grill, lightly brown on both sides for about 2 minutes. Then rub with the peeled garlic clove.

Roughly dice the shallots and pickled gherkins. Using a hand blender, finely puree with the de-stemmed caper berries, parsley, mustard, yolks and Worcestershire sauce. Cut the meat into thin slices, then into thin strips and finally chop or cut into very fine cubes. Mix with the spice paste and season with salt and pepper.

Peel cucumbers all around into thin strips as far as it goes with a peeler. Mix with lemon juice, olive oil and pepper. Cut off the cress at the base and stir in with a little salt and the sprouts.

Arrange tartar and cucumber spaghettini on plates. Serve with crostini.

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