A traditional beef carpaccio consists of thin slices of lean fillet tenderloin topped with extra virgin olive oil, parmesan shavings, sea salt, and fresh ground pepper. This variation uses bresaola, a cured meat that is easier and quicker to prepare than raw tenderloin. It is also a delicious option if you are uncomfortable eating raw meat. I created this dish from what I had on hand one evening, and about six months ago, I saw a recipe for Bresaola Carpaccio in a French cookbook, topped with mixed greens tossed with vinaigrette dressing. Create variations of this idea to suit your taste. Add soup or salad and cheese for dessert, and you can make a three-course dinner without cooking.
Sliced bresaola- look for this at your deli counter
Extra virgin olive oil
Your choice of:
Microgreens, arugula, or mixed greens
Fresh lemon juice
1. The foundation of this recipe is bresaola, parmesan, extra virgin olive oil, sea salt, and pepper. Then you can add additional ingredients to your liking.
To make the basic recipe:
1. Place the slices of bresaola on a plate
2. Add fresh parmesan shavings ( use a vegetable peeler to shave the parmesan). Top with sea salt or Celtic salt and fresh ground pepper. Then drizzle with extra virgin olive oil.
To add to this dish, top it with any or all of the following ingredients:
Thin slices of fresh ginger
Microgreens, arugula, mixed greens, or lemon basil leaves
Fresh lemon juice.
You might also like Tomato Carpaccio when tomatoes are in season.
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