"Bresaola" al Carpaccio

"Bresaola" al Carpaccio

Thin slices of an air-dried beef fillet, drizzled with oil, lemon juice, and grated Parmesan.

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».

2 servings
Preparation 5 min

180 calories per serving 


Ingredients

100 g bresaola (dried meat), or "viande des Grisons", thinly sliced   20 slices
4 tsp extra virgin olive oil   20 mL
2 tsp lemon juice, freshly squeezed   1/4 lemon
3 tbsp Parmesan cheese, grated   9 g
  ground pepper to taste    

Before you start

At the store, have the bresaola sliced very thin (paper-thin), so its taste will then be at its best.

Method

Arrange 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.

Grate some Parmesan cheese on top and serve immediately.

Nutrition Facts Table

Nutrition Facts

per 1 serving (70g)

Amount

% DV*

* DV = Daily Value

Calories

180

Fat

12 g

18 %

Saturated 2 g
+ Trans 0 g

10 %

Cholesterol

5 mg

Sodium

70 mg

3 %

Carbohydrate

1 g

0 %

Fibre

0 g

0 %

Sugars

0 g

Protein

18 g

Vitamin A

0 %

Vitamin C

4 %

Calcium

6 %

Iron

10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 0 serving
Grain Products: 0 serving
Milk and Alternatives: ¼ serving
Meat and Alternatives: ¾ serving

More info

Claims

Free :
Sugar
Low :
Sodium
Source of :
Calcium, Iron, Phosphorus, Vitamin E, Vitamin K

More info


This recipe is in the following categories: Beef | First courses/Appetizers | Halal | Low Sodium | No Cook | Italian

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