Bresaola carpaccio with arugula and parmesan cheese

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Carpaccio di bresaola con rucola e parmigiano

Bresaola Carpaccio is a delicious Italian dish made with thinly sliced beef. It is a variation of the classic Carpaccio di manzo, where raw beef is sliced very thinly and served with a delicious sauce and spices. 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 an appetizer or with increased quantity as a light main course.

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A perfect alternative to the classic beef carpaccio!
Difficulty: easy
Cost: medium
Calories: 322kcal
Prep: 15 mins
Total: 15 mins
Difficulty: easy
Cost: medium
Calories: 322kcal
Prep: 15 mins
Total: 15 mins

Ingredients list

Lemon emulsion


Cheese slicer


  • 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
  • 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!
Bresaola Carpaccio
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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