Carpaccio di bresaola con rucola e parmigiano
Bresaola carpaccio is a delicious Italian dish made from thinly sliced beef ham. It is a variation on the classic carpaccio di manzo, in which raw beef is cut into wafer-thin slices and served with a delicious sauce and seasoning. In the case of bresaola carpaccio, however, the meat is first air-dried for at least 2 months before being cut into thin slices. The result is a delicate and light treat that can be served perfectly as a starter or as a light main course with an increased quantity.
Amount
servings
Ingredients list
- 200 g bresaola (Italian dry-cured meat) thinly sliced
- 80 g parmesan cheese
- 80 g arugula
- pepper to taste
Lemon emulsion
- ½ lemon
- 4 tbsp olive oil extra virgin
- 1 pinch salt
Directions
- First squeeze the lemon and pour the filtered juice into a bowl.½ lemon
- Add olive oil and salt and whisk with a fork until emulsified.4 tbsp olive oil extra virgin, 1 pinch salt
- Arrange the thin slices of bresaola, slightly overlapping, in a circle on each plate.200 g bresaola (Italian dry-cured meat)
- Wash the arugula thoroughly, shake dry and arrange on top of the bresaola.80 g arugula
- Finely shave the parmesan and spread evenly on the plates.80 g parmesan cheese
- Finally, drizzle with the lemon emulsion, season with freshly ground pepper and serve.Buon appetito!pepper
Calories: 322kcal (16%)Carbohydrates: 8g (3%)Protein: 26g (52%)Fat: 20g (31%)Saturated fatty acids: 10g (50%)Polyunsaturated fatty acids: 1gMonounsaturated fatty acids: 8gCholesterol: 41mg (14%)
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