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Piedmontese veal carpaccio with pecorino & salted grissini

Ursula Ferrigno

A delicious, light starter, perfect for alfresco entertaining

Recipe Meta


30 mins


15 mins






  • 400g rose veal fillet, trimmed
  • Handful of flat leaf parsley
  • 3 radishes, thinly sliced on a mandolin
  • 30g pecorino, shaved with a vegetable peeler

For the salted grissini

  • 125ml water, body temperature
  • 6g fresh yeast
  • 150g ‘00’ flour
  • 1 tbsp olive oil
  • 3 tsp salt flakes

For the lemon and anchovy dressing

  • 6 anchovy fillets in olive oil, chopped into little pieces
  • 100ml lightly flavoured extra virgin olive oil
  • 80ml lemon juice
  • Zest of 1 unwaxed lemon
  • 1 tbsp lemon thyme leaves


Start with the grissini. Preheat the oven to 180C. Combine the yeast with 25ml water at body temperature.

In a medium sized bowl, mix the flour and 1 tsp salt. Make a rabbit hole in the flour and add the yeast mixture and olive oil. Add the rest of the water little by little until you have a tacky dough, not too wet and not too dry.

Knead for 5 mins on a lightly floured table. Return to a clean bowl and allow to rise for 20 mins.

Divide the dough into 20 equal pieces. Using the palms of your hand, turn each lump of dough into a thin cylinder by stretching and rolling it on a flour-free work surface (they stretch more easily without flour, as they adhere better to the surface). When around 25cm in length, place onto parchment-lined trays, sprinkle with the remaining salt flakes and bake for 10-12 mins until golden brown. Place on wire racks to cool completely.

Wrap the veal in clingfilm, rolling the ends to form a cylinder. Freeze for around 30 mins, until firm.

In a small bowl, whisk together all the dressing ingredients and season to taste.

Remove the clingfilm and thinly slice the veal with a very sharp knife. Arrange the veal on a serving platter, then scatter with radish slices and parsley leaves. Drizzle with the dressing, grind over a little salt and pepper, scatter with pecorino shavings and serve with the grissini.

Images: John Holdship

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