"Bresaola" al Carpaccio

14 Reviews
86% 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».

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Ingredients

??? bresaola (dried meat), or "viande des Grisons", thinly sliced ???
??? extra virgin olive oil ???
??? lemon juice, freshly squeezed ???
??? Parmesan cheese, grated ???
??? 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.

Nutrition Facts Table

per 1 serving (70 g)

Amount

% Daily Value

Calories

180

Fat

12 g

18 %

Saturated 2 g
+ Trans 0 g

10 %

Cholesterol

0 mg

Sodium

70 mg

3 %

Carbohydrate

1 g

0 %

Fibre

0 g

0 %

Sugars

0 g

Net Carbs

1 g

Protein

18 g

Vitamin A

0 %

Vitamin C

4 %

Calcium

5 %

Iron

9 %
More info

Claims

This recipe is :
Free  :
Sugar
Source of  :
Calcium, Iron, Phosphorus, Vitamin E, Vitamin K
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Meat and Alternatives 2
Fats 2
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

14 Reviews (14 with rating only) 86% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

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

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