Bresaola Carpaccio
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.
- Prep Time: 10-15 minutes
- Total Time: 10-15 minutes
Ingredients
- Sliced bresaola (look for it at your deli counter)
- Fresh parmesan
- Extra virgin olive oil
- Fresh ground pepper
- Sea salt or Celtic salt
Optional Additions:
- Capers
- Microgreens, arugula, or mixed greens
- Fresh basil
- Fresh ginger
- Lemon basil
- Fresh lemon juice
Instructions
- Lay slices of bresaola on a serving plate.
- Using a vegetable peeler, shave fresh parmesan over the bresaola.
- Sprinkle with sea salt or Celtic salt and fresh-ground pepper.
- Drizzle with extra virgin olive oil.
- Add additions: Top with any of the optional ingredients such as capers, microgreens, arugula, mixed greens, basil leaves, fresh ginger, or a squeeze of fresh lemon juice.
Notes:
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.
Find it online: https://returntothetable.com/bresaola-carpaccio/