Bresaola Carpaccio with Porcini Mushrooms, Arugula & Parmesan
Servings: 6
Cost: $25
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.
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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
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.
- 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.