Bresaola, arugula, and Grana Carpaccio, a very tasty cold dish that you can serve either as an appetizer or, in larger portions, as a main course and is ideal to eat on hot days.
It is prepared very quickly; you mostly just need to assemble the dish with the various ingredients, but I still want to give you a hint for a quick lunch.
My son really likes bresaola, and he would eat it every day in the summer. Today I decided to serve it this way, in the most classic way possible.
For this dish, use thinly sliced bresaola. I used beef, but if you prefer, you can substitute it with horse or turkey.
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz bresaola
- 1.5 oz arugula
- Grana Padano DOP
- extra virgin olive oil
- lemon juice
How to Prepare Bresaola, Arugula, and Grana Carpaccio
First, prepare the dressing: mix some oil with a little lemon juice and pour the dressing on the bottom of the serving plate. Use a vegetable peeler to shave slices from the Grana cheese.
Place the bresaola slices on the plate, over the dressing, the arugula in the center, and the Grana Padano shavings on top.
