Bresaola Carpaccio: A Taste of Italian Elegance
My love for Bresaola Carpaccio began in the Italian Alps, where its delicate flavors and ruby-red hues captivated me at the cozy Le Motte restaurant in Oga, Italy. This classic Valtellina appetizer features impossibly thin slices of cured beef, dressed with just a few fresh ingredients, creating a culinary experience that’s as elegant as it is delicious.
Today, I’ll delve into the origins of carpaccio, share tips for making a perfect Bresaola Carpaccio, and provide a simple yet unforgettable recipe that will make you feel like you’re dining in the Alps.
What is Carpaccio? A Brief History
While the term “carpaccio” often brings beef to mind, it originally referred to a preparation of raw meat or fish, thinly sliced and served with various accompaniments. The dish was invented in 1950 at the renowned Harry’s Bar in Venice, Italy, when Countess Amalia Nani Mocenigo requested something uncooked due to doctor’s orders. The chef, Giuseppe Cipriani, was inspired by the intense red tones of the painter Vittore Carpaccio’s work, naming the dish “Carpaccio” in his honor.
Why Bresaola Carpaccio?
Bresaola is a type of air-dried, salted beef originating from the Valtellina valley in the Lombardy region of Northern Italy. Its deep red color, delicate flavor, and melt-in-your-mouth texture make it the perfect choice for carpaccio.
Here’s why I love it:
- Simplicity: This dish relies on the quality of a few main ingredients, allowing the Bresaola to shine.
- Flavor explosion: Salty, slightly sweet, subtly beefy – Bresaola offers a flavor profile unlike any other.
- Versatility: Change up the toppings to customize your carpaccio experience.
How to Make Bresaola Carpaccio
Ready to make this delicious Alpine appetizer? Here’s how!
Ingredients:
- 6-8 ounces Bresaola, thinly sliced (ask your deli counter to slice it for you)
- 1/2 cup fresh arugula
- 1/4 cup thinly shaved Parmesan cheese
- 3-4 ounces fresh cooked porcini mushrooms (or other quality mushrooms), thinly sliced
- High-quality extra virgin olive oil
- Freshly squeezed lemon juice
- Salt and freshly ground black pepper
- Lemon wedge, for serving
Instructions:
- Arrange the Bresaola: On a large platter or individual plates, spread the Bresaola slices, slightly overlapping.
- Top with delights: Scatter the arugula over the beef. Add shavings of Parmesan cheese and top with the thinly sliced porcini mushrooms.
- The finishing touches: Drizzle generously with olive oil and a squeeze of lemon juice. Season with a touch of salt and freshly cracked black pepper.
Tips for the Perfect Carpaccio
- Quality matters: Since Bresaola is the star, opt for the best quality you can find. A good deli or Italian market should have a top-notch selection.
- Thin is in: Have your deli slice the Bresaola paper-thin, ideally, you should be able to see through the slices.
- Keep it chilled: Serve the carpaccio slightly chilled for the best texture and flavor.
- Mix it up: Serve the Bresaola with Lardo and cheese for a bit more variety.
Recipe Variations
- Swap the mushrooms: Use other thinly sliced seasonal vegetables like asparagus, radishes or artichoke hearts.
- A touch of truffle: For an extra luxurious treat, drizzle a touch of truffle oil or sprinkle some truffle shavings.
- Cheese please: Experiment with different Italian hard cheeses like Grana Padano or Pecorino Romano.
Let me know how you customize this classic Bresaola Carpaccio in the comments! And if you enjoyed this recipe, be sure to follow me for more delicious inspiration. Buon Appetito!
More Recipes
- Easy Ciabatta Bread
- Valtellina Charcuterie
- Creamy Mushroom Pasta
- Braulio Shakerato
- Burrata with Pistachios & Olive Oil
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Bresaola Carpaccio with Porcini Mushrooms, Arugula & Parmesan
Ingredients
- 6-8 ounces Bresaola thinly sliced
- 1/2 cup fresh arugula
- 1/4 cup Parmesan cheese thinly shaved
- 3-4 ounces fresh cooked porcini mushrooms thinly sliced
- High-quality extra virgin olive oil
- Freshly squeezed lemon juice
- Salt and freshly ground black pepper
- Lemon wedges for serving
Instructions
- Arrange the Bresaola: On a large platter or individual plates, spread the Bresaola slices, slightly overlapping.
- Top with delights: Scatter the arugula over the beef. Add shavings of Parmesan cheese and top with the thinly sliced porcini mushrooms.
- The finishing touches: Drizzle generously with olive oil and a squeeze of lemon juice. Season with a touch of salt and freshly cracked black pepper.
Notes
- Quality matters: Since Bresaola is the star, opt for the best quality you can find. A good deli or Italian market should have a top-notch selection.
- Thin is in: Have your deli slice the Bresaola paper-thin, ideally, you should be able to see through the slices.
- Keep it chilled: Serve the carpaccio slightly chilled for the best texture and flavor.
- Swap the mushrooms: Use other thinly sliced seasonal vegetables like asparagus, radishes or artichoke hearts.
- A touch of truffle: For an extra luxurious treat, drizzle a touch of truffle oil or sprinkle some truffle shavings.
- Cheese please: Experiment with different Italian hard cheeses like Grana Padano or Pecorino Romano.
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