Fillet of beef salted, dried and smoked. In Valtellina, which it is a typical product, they use to eat cut into thin slices and seasoned with olive oil, lemon and pepper. In this case it acts as a starting dish. But the bresaola is also cooked in casserole and so it is a tasty dish. It is put in frying butter with bacon, onion, carrot, celery, bay leaf, thyme, pepper and garlic, facilitating the cooking with dry white wine. The name of this specialty comes from the “brisiola” chop.
Carpaccio of bresaola

Ingredients: 4 portions

  • 300 g bresaola
  • 30 g rocket salad
  • Black pepper e.
  • Grana cheese flakes
  • 2 tablespoons of olive oil
  • Salt e.
  • Lemon juice e.
It would be ideal to prepare the carpaccio of bresaola at least an hour before serving it, to allow the lemon/oil mix to marinate the meat, and use it well as condiment.
The carpaccio of bresaola is a light dish, suitable as a starting dish, it is fragrant and refreshing thanks to a delicate and tasty seasoning.

Traditional procedure

  • Cut the Bresaola in sliced thin about 1mm
  • Take a large serving dish and arrange the slices of bresaola trying to approach them but do not overlap with each other.
  • Prepare an emulsion by mixing the oil, salt, pepper and lemon juice; mix them well and sprinkle all the slices of bresaola, you have wait for some minutes for the souce to marinate.