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.
- Champignon mushrooms, raw (but previously marinated) or grilled. In Italy, it is common to eat fresh organic raw mushrooms. In my recipe I have used raw mushrooms and it is important you use the organic Champignons which is best eaten raw because it is the most digestible type.
- Parmesan cheese flakes on the top. It is highly digestible and naturally lactose-free.
All seasoned with a beautiful organic extra virgin olive oil, lemon and parsley.
A simple, yet delicious recipe, so let's make it together!
Serving 2 people
INGREDIENTS:
10/12 Bresaola slices
300g organic Champignon mushrooms
Parmigiano Reggiano flakes
1 organic lemon
Salt
Organic extra virgin olive oil
Black pepper
Parsley, chopped
Start to clean the mushrooms by removing the cups from the steams. If any of the cups are blackened or stained remove it. Wash them under the water, dry with a kitchen towel and slice the cups, 1-2cm thick.
Place them in a bowl, squeeze the lemon with the parsley, some salt and pepper. Mix and keep aside while you start to prepare a large plate.
Take a large plate or plates, sprinkle with some olive oil and gently separate the bresaola slices by laying them on it.
Place the mushrooms on the bresaola slices, spread the parmesan cheese flakes and add a drizzle of olive oil. Extra black pepper to your taste!
Enjoy!!
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