Carpaccio is a dish of thinly sliced raw meat. It originally comes from Italy and, over time, it has made its way into Spanish kitchens and is used to prepare delicious dishes and appetizers served with other Spanish products, such as cheese.

What do you have to do to master the carpaccio technique?
First you'll need the following ingredients:

- 1 g salt flakes
- 3 g mustard
- 500 g sirloin steak
- 20 g Idiazabal cheese
- 10 g rocket

Start by cleaning the steak, removing excess fat and other unsightly parts of the meat. Once it's clean, roll it in plastic wrap and put it in the freezer for 2 hours.

When it's semi-frozen, take it out of the freezer and cut it into thin slices that are about 3 mm long.

Separate the slices on a plate and add a touch of mustard and the Idiazabal cheese, also cut into thin slices.

Garnish with the rocket and add a pinch of salt, and you have a delicious beef carpaccio and Idiazabal cheese appetizer.