"Bresaola" al Carpaccio

14 Reviews
86% would make this recipe again

Thin slices of an air-dried beef fillet, drizzled with oil, lemon juice, and grated Parmesan.

Originating in the alpine valley of Valtellina, not far from Milan, «bresaola» is a beef fillet which is first cured in salt and spices, and then hung to dry for at least 1 months. The microclimate of the Alps offers ideal conditions for its ageing process. A close (but dryer) relative is the Swiss «Viande des Grisons» or « Bündnerfleisch».

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Preparation : 5 min
180 calories/serving

Ingredients

100 g bresaola (dried meat), or "viande des Grisons", thinly sliced 20 slices
4 tsp extra virgin olive oil 20 mL
2 tsp lemon juice, freshly squeezed 1/4 lemon
3 tbsp Parmesan cheese, grated 9 g
ground pepper to taste [optional]

Before you start

At the store, have the bresaola sliced very thin (paper-thin), so its taste will then be at its best.

Method

Arrange bresaola slices slightly overlapping on a large platter. Drizzle with the oil and lemon juice. Add pepper to taste (not salt, since this meat is already rather salty). Let stand for a few minutes.

Grate some Parmesan cheese on top and serve immediately.

Nutrition Facts Table

per 1 serving (70 g)

Amount

% Daily Value

Calories

180

Fat

12 g

18 %

Saturated 2 g
+ Trans 0 g

10 %

Cholesterol

0 mg

Sodium

70 mg

3 %

Carbohydrate

1 g

0 %

Fibre

0 g

0 %

Sugars

0 g

Net Carbs

1 g

Protein

18 g

Vitamin A

0 %

Vitamin C

4 %

Calcium

5 %

Iron

9 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Meat and Alternatives 2
Fats 2
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

14 Reviews (14 with rating only) 86% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Beef | First courses/Appetizers | No Cook | Italian

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