For the rocket pesto:
Remove the sinews and fat from the meat, then cut it into thin slices with a slicer.
Arrange them on a tray, taking care not to overlap them, cover with cling film and transfer to the coldest shelf of the fridge for about 30 minutes.
Wash and dry the rocket and collect it in the glass of an immersion blender.
Add the almonds, a pinch of salt and pepper and the extra virgin olive oil.
Blend until you obtain a creamy and smooth sauce.
Remove the carpaccio from the fridge and divide it into individual plates.
Add the well-washed, dried and mandolin-sliced radishes and sprinkle with flakes of spicy Provolone Valpadana DOP.
Sprinkle with the rocket pesto and serve.
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