Veal tartar, raw vegetables and traditional anchovy sauce



Cut the meat into thin slices, then into strips and then into very small cubes.
Put into a bowl. Add the chopped capers to an anchovy fillet and a sprig of parsley. Season with two tablespoons of oil, salt and pepper to taste.
With a disc shaped mold, form four equal portions.
In a bowl mix the mixed salad leaves with the pumpkin flowers (torn into pieces), radishes and finely chopped onions. Season lightly with oil, salt and lemon juice.
Finely thin the anchovy fillets, mix them with a spoonful of oil and a ¼ teaspoon of mustard.
Grate the bread crumbs roughly, toast in a shallow frying pan until golden and crunchy.

To serve

Place a disc of tartar on each plate, accompanied by the salad, sprinkle with the crispy bread and anchovy sauce.