Bresaola carpaccio

“Bresaola della Valtellina” is a typical dried meat from north Italy. As it’s made from lean beef, its fat content is very low. This bresaola carpaccio, super simple and quick, is one of the most typical ways to enjoy this tasty ingredient of Italian cuisine.

What is Carpaccio?

Carpaccio is a general denomination for any preparation of raw meat, cut into very thin slices, and macerated with extra virgin olive oil and lemon. In the case of beef, it is usually also served with arugula and Parmesan cheese. It is believed that the Carpaccio was invented in Venice around 1950 as a tribute to the painter Vittorio Carpaccio, on the occasion of the exhibition of his works in that city.

Those who do not dare to eat raw meat (I encourage you to try it!) can opt for this variant that uses cured beef.

How to prepare the Bresaola Carpaccio:

Arrange the Bresaola slices on a large plate, in such a way that they overlap as little as possible. Wash and drain the arugula, then spread it on top. Cover with some Parmesan cheese flakes (“scaglie di Parmigiano”, as they say in Italy).

Separately prepare a solution of extra virgin olive oil, lemon juice, salt, and freshly ground black pepper. Season the Carpaccio and serve immediately.

Tips and tricks:

1. Many people don’t trust (and with good reason) any sausage or dried meat, since some of them contain very poor quality ingredients, artificial additives, etc. However, the authentic Bresaola is made from prime meat and is cured just with salt. Recipes are always much tastier and healthier when we use high quality ingredients.
2. See also our recipe for pizzoccheri, another typical dish from the Valtellina region, which you can combine as a complement to a perfect menu for an Alpine Italian lunch.