This variation on traditional beef carpaccio uses bresaola, a cured meat that’s easier and quicker to prepare than slicing tenderloin. It’s also a wonderful alternative if you prefer not to eat raw meat.
I first made this dish one evening using ingredients I had on hand. A few months later, I stumbled upon a similar recipe for bresaola carpaccio in a French cookbook and discovered it’s a “real” recipe! Here’s how I made it, along with some variations you can try.
Optional Additions:
Serve as a light, elegant first course or a main dish with another no-cook course (or two) for an effortless meal.
You can keep bresaola in the freezer and thaw in the morning for a quick dinner idea.
