Bresaola Carpaccio with Arugula and Grana Padano

DIFFICULTY

PASTA

MENU

PORTIONS

TIME

30 MINUTES

BEGINNER

6

The Origin of Bresaola Carpaccio with Arugula and Grana Padano

The history of this savory dish dates back to the 15th century in northern Italy. Bresaola, a marinated and dried beef, was originally invented as a way to preserve meat in the Lombardy region. This preparation technique became popular among hunters and farmers, who appreciated the intense flavor and delicate texture of bresaola.

In the 19th century, the bresaola recipe was reinvented by Giuseppe Cipriani, a famous Italian chef. He created Carpaccio, a dish named after the Venetian painter Vittore Carpaccio, known for his vibrant use of color. This dish consists of thin slices of raw meat, marinated in a delicious sauce, and served with arugula and Grana Padano cheese.

Italian Cuisine and Global Influences

Carpaccio de Bresaola with Arugula and Grana Padano was originally a dish specific to the Lombardy region of Italy. However, its popularity quickly grew and it has come to be appreciated all over the world. Today, Carpaccio de Bresaola with Arugula and Grana Padano is one of the most beloved Italian recipes and is available in many restaurants around the world.

This delicious combination of different flavors and textures has been adapted by chefs around the world, who have added their own ingredients and flavors. For example, some chefs prefer to add parmesan slices instead of Grana Padano or replace the arugula with other fresh greens. These changes bring uniqueness and diversity to the world of Carpaccio de Bresaola with Arugula and Grana Padano.

Ingredients:

• 200 grams bresaola (sliced)

• 100 grams grana padano flakes

• 100 grams arugula

• 70 grams lemon juice

• 100 grams extra virgin olive oil

• fine salt

• pepper

Preparation Method:

1. Lemon sauce: squeeze the lemons, add olive oil, salt, ground pepper, then mix with a whisk.

2. The spices and ingredients that we used to flavor and garnish the meat can be dosed according to personal taste.

3. On a plate we put the arugula, distributing it evenly, put the bresaola slices over the arugula. Add the grana padano flakes and sprinkle with the lemon sauce.

Enjoy your meal!

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