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.