The meat slices are lightly salted and seasoned with black pepper from the mill and laid out on large plates. Then a fine thread of olive oil and, depending on your taste, more or less lemon juice is poured over it. Now the parmesan is sliced into very thin slices (cheese slicer or peeler) and poured over it.
Finally, decorate with lettuce, preferably with endive, iceberg or similar crunchy salads and salt again, then add olive oil and lemon juice. This procedure is now repeated in layers until the desired portion size is reached.
This is served with bread or toast and drinks a strong red wine (Barolo, Rioja or similar).
Tips: A spice side dish made from rocket or wild garlic is also very tasty. Lettuce, nuts, etc. are not suitable as they wilt very quickly.
Incidentally, it is very nice when the plate is first laid out with salad. Tomatoes, pickled cucumbers, unsalted almond slivers or olives are also suitable as decoration. What I don`t like at all is the fashionable addition of celery, because this vegetable, which is very tasty in and of itself, simply stifles the meat gout. It is worth trying, however, to season with white alba truffle.
I cut the meat with a well-sharpened knife (I use my ceramic knife) into as thin slices as possible. There are various tricks to do this. One is to freeze the meat, which I don`t like to do, because the meat should be cut on the plate at room temperature and as freshly cut as possible. You can also wrap the piece of meat in cling film and cut it like that. As a meat lover, I prefer the cut as it comes variant, which means that if the slices are not as fine as the Italians, I don`t mind. It is of course important to cut the meat across the grain, otherwise you will choke on it.
By the way, I buy the hip piece because it is usually more intense in taste and, of course, cheaper than the fillet piece.
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