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"Bresaola" al Carpaccio [L.F.]Thin slices of an air-dried beef fillet, drizzled with oil and lemon juice. Originating in the alpine valley of Valtellina, not far from Milan, «bresaola» is a beef fillet which is first cured in salt and spices, and then hung to dry for at least 1 months. The microclimate of the Alps offers ideal conditions for its ageing process. A close (but dryer) relative is the Swiss «Viande des Grisons» or « Bündnerfleisch».
Ingredients
Before you startAt the store, have the bresaola sliced very thin (paper-thin), so its taste will then be at its best. MethodArrange bresaola slices slightly overlapping on a large platter. Drizzle with the oil and lemon juice. Add pepper to taste (not salt, since this meat is already rather salty). Let stand for a few minutes. Serve.
This recipe is in the following categories: Beef | First courses/Appetizers | Artery-healthy | Halal | Heart-healthy | Kosher | Low Cholesterol | Low Saturated Fat | Low Sodium | No Cook | Italian Remove from my Cookbook
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