Bresaola Carpaccio with Rocket and Parmesan. Almost ZERO carbs, simple, quick and truly delicious.
Thinly sliced cured beef, peppery Italian rocket, and shavings of Parmigiano Padano, drizzled with fresh lemon juice and extra virgin olive oil. It’s a keto feast for the eyes as well as the belly. And with no cooking involved, it’s simply a case of plating and serving.
This recipe is more of a direction, really, as there is nothing to it. Use the ingredient quantities to create a mouthwatering lunch for one, or divide between 3 plates to serve as an appetiser.
For anyone who doesn’t know, bresaola is a type of cured beef originating from the Valtellina area within the Lombardy region in Italy. The meat comes form a single muscle of beef, so it’s very lean. It’s ruby red, has a subtly-spiced yet strong, salty flavour, and is always served in paper-thin slices. Compared to prosciutto and salami types, bresaola is a much healthier charcuterie option.
If you’ve ever tried bresaola and found it really dry, it wasn’t a Valtellina original. Only expert Italian artisans, who have been learning through family generations, are able to create the most amazing bresaola that melts in your mouth.
Invented in the 60s by Giuseppe Cipriani, the owner of the famous Harry’s Bar in Venice, the original carpaccio consisted of thinly sliced raw beef, coated in lemon juice and extra virgin olive oil. The term carpaccio later extended to other meats and fish, such as beef, veal, venison, salmon or tuna.
Carpaccio di Bresaola is technically a misnomer, as the meat is seasoned and cured, rather than freshly cut and immediately served raw. But I guess that calling this dish a carpaccio is appropriate in that it illustrates the thin slices and uncooked beef that it consists of.
How to Make Bresaola Carpaccio with Rocket and Parmesan
This cold dish requires no cooking and no prepping, other than squeezing the lemon. Unless you’re in Italy, where you order freshly cut bresaola by weight at the shop’s salumi counter, you’ll always find it already sliced and packaged. Buy the best you can, and preferably check the packaging to see if it states the origin as Valtellina.
Wild Italian rocket is also easily available. Just make sure it is super fresh. You want it to be dry and crispy, not wet and limp, otherwise it will be bitter and unpleasant.
Although I usually recommend Parmigiano Reggiano, on this occasion Grana Padano is a better option. Bresaola is intensely flavoured, so the milder and more buttery Padano provides a good balance. For my bresaola carpaccio I buy ready-shaved Lovilio Padano shavings (Lidl- UK).
Freshly squeezed lemon juice is a must. No cutting corners.
To top with extra virgin olive oil without going overboard by accident, put your index finger over the bottle opening and drizzle.
The recipe is for 1 serving as lunch. To serve as starter, the same ingredient quantities will provide 3 servings.
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Bresaola Carpaccio with Rocket and Parmesan
- lay bresaola slices onto a serving plate.70 g bresaola
- top with rocket, then parmesan shavings.25 g Italian wild rocket, 30 g Parmesan shavings
- drizzle with lemon juice and oil.10 g lemon juice, 10 g extra virgin olive oil
- serve the carpaccio immediately.
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