Instructions

1. 1
   Cover the meat tightly with plastic wrap, then freeze for up to two hours to help with slicing. Don't freeze for any longer, or else it'll be mushy.
2. 2
   Slice the meat thinly and remove plastic wrap.
3. 3
   Place five slices in a rough circle and put one in the center. Lift to a lightly water-spritzed sheet of plastic wrap. Spritz another sheet with water and place on top. Place a pie pan on top and lightly pound with a food can.
4. 4
   Remove and sprinkle with kosher salt and black pepper. Serve with extra-virgin olive oil, lemon wedges, shaved Parmiggiano-Reggiano cheese, and basil chiffonade.