Thinly sliced Radicchio (2)

Remove any meat or skin and nerves beat her lightly with meat tenderizer moistened in water.

If the slices are too large, cut them into 2-3 pieces and then accomodatele on 4 plates.

Peel the chicory discarding outer leaves and tough stalks and then wash it and dry it perfectly.

Cut it into small pieces and distribute it evenly over the meat.

Place the lemon juice in a small bowl, add the oil, salt and pepper and beat with a fork until an emulsion.

Spread the sauce on the plates and finish with thin flakes of grana cheese obtained by Ettore Sottsass.

The sauce for this dish is suggested that simpler but can be varied in many ways according to the tastes and availability.

Excellent for example that obtained by substituting the lemon with the balsamic vinegar or with the French style mustard.

Or a mayonnaise flavored very fluid from a little mustard and a sketch of Worcestershire sauce.