Chestnut Cream:

• Boil the chestnuts in water for about 30 minutes.
• Drain and peel them.
• Blend the chestnuts with the vegetable stock until a smooth cream is obtained.
• Season with salt, pepper and a drizzle of extra virgin olive oil. Keep refrigerated.

Marinated Radishes:

• Halve the radishes, keeping the leaves on.
• In a bowl, mix the raspberry vinegar, sugar and a pinch of salt.
• Add the radishes and marinate for at least 30 minutes.

Plating:

• Arrange the horse carpaccio on a serving plate.
• Using a spoon, place quenelles of chestnut cream alongside the carpaccio.
• Garnish with the marinated radish halves, some whole and some cut side up.
• Finish the plate with pink peppercorns and, if desired, a few fresh herbs for decoration.

Tips:

• Serve with a drizzle of extra virgin olive oil on top.
• Pair with a good chilled red wine.