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carpaccio bresaola, rocket and Parmigiano Reggiano




Carpaccio di Bresaola is generally a dish based on raw meat, typical Valtellina product, cut extremely thin and served with a simple presentation, which uses essential condiments (such as vegetables or dressings) capable of bringing out the taste of the main ingredient. Carpaccio is a classic Italian cold dish rich in proteins. Easy and quick to prepare, it can be eaten as a starter or second dish meal for dinner or lunch, winter or summer. In Italy the topping it vary and here are one of the most popular one.

Three are the main ingredients:

- Bresaola, cured meat made salted and seasoned beef, low in fat and rich in proteins. It is suitable for low-calorie diet.

- Fresh rocket leaves, a Mediterranean origin bitter taste.

- Parmesan cheese flakes on the top. It is highly digestible and naturally lactose-free.

All seasoned with a beautiful organic extra virgin olive oil and vinegar speciality "Aceto di Modena".

A simple, yet delicious recipe, so let start!



Serving 2 people



INGREDIENTS:

  • 10/12 Bresaola slices

  • 300 Rocket

  • 4/5 cherry tomatoes cute in two parts

  • Parmigiano Reggiano flakes

  • Salt

  • Organic extra virgin olive oil

  • Balsamic Vinegar "Aceto di Modena"



Start to wash and dry the rocket. In a bowl season the rocket with salt and olive oil.

Take a large plate or plates, sprinkle with some olive oil and gently separate the bresaola slices by laying them on it.


Place the rocket on the bresaola slices, the cherry tomatoes in the middle of your plate or around the edge of the bresaola and spread the parmesan cheese flakes. Add an extra drizzle of olive oil and balsamic vinegar.


Ready to be served!








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