"Bresaola" al Carpaccio

Name: "Bresaola" al Carpaccio
Prep time: 5 min
Total time: 5 min
Yield: 2
Ingredients: 100 g bresaola (dried meat); 4 tsp extra virgin olive oil; 2 tsp lemon; 3 tbsp Parmesan cheese; ground pepper to taste

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83% would make this recipe again

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».

Preparation : 5 min

180 calories/serving

Best Price for 2 servings :
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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
3 tbsp	Parmesan cheese, grated	9 g
	ground pepper to taste [optional]

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.