"Bresaola" al Carpaccio

13 Reviews
85% 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
  • Very easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Kid-friendly


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 [optional]

Before you start

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


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

per 1 serving (70g)


% Daily Value




12 g

18 %

Saturated 2 g
+ Trans 0 g

10 %


0 mg


70 mg

3 %


1 g

0 %


0 g

0 %


0 g

Net Carbs

1 g


18 g

Vitamin A

0 %

Vitamin C

4 %


5 %


9 %


This recipe is :
Free  :
Source of  :
Calcium, Iron, Phosphorus, Vitamin E, Vitamin K
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Meat and Alternatives 2
Fats 2

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Members' Reviews

13 Reviews (13 with rating only ) 85% would make this recipe again

This recipe is in the following categories

Beef | First courses/Appetizers | Halal | Low Sodium | No Cook | Italian

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