September 2, 2022

Bresaola Carpaccio


Bresaola Carpaccio

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. The 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 not comfortable 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 a 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

Fresh parmesan

Extra virgin olive oil

Fresh ground pepper

Sea salt or Celtic salt

Your choice of;


Microgreens, arugula, or mixed greens

Fresh basil

Fresh ginger

Lemon basil

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 shavings of fresh parmesan ( 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 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. 

Many recipes I share have guidelines rather than exact measurements since I often cook "au pif" as we say in France, meaning by feel.
Your intuition is the magic touch to make something amazing. So read between the lines and make it yours   Write to me anytime if you have questions.

Copyright 2019-2022, Return to the Table by Caterina De Falco, All Rights Reserved

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