Boast of Italian food: Carpaccio di Bresaola rucola e parmigiano
With the summer heat the desire to cook decreases more and more. Here is a quick, tasty and cold recipe: the bresaola carpaccio, rocket and parmesan.
Bresaola is one of the most famous Italian salami.
It is produced in the province of Sondrio, in particular in Valtellina.
The local climate and the ability to transform this meat, are the unique and inimitable features. Therefore, the charm of this quality salami lays in the transformations techniques that have their roots in ancient recipes, written in the local tradition. In short, the bresaola is an ingredient that allows combinations for refined dishes, ideal for easy-to-prepare snacks or appetizers.
Ingredients for 4 people
- 280 g of thinly sliced bresaola
- 100 g of rocket salad
- Parmesan flakes
- 6 tablespoons of extra virgin olive oil
- 1/2 lemon juice
- A pinch of salt
Method
Firstly put the slices of bresaola (cut thin), on the serving dish forming a flower, as if they were petals, letting them overlap slightly.
Sprinkle the rocket, previously washed and dried, on the carpaccio.
Futher emulsify oil, salt and lemon in a small bowl and pour the sauce on the plate. Cover with parmesan cut into coarse flakes and a drizzle of oil.
But if you are looking for a fun and alternative way to serve the dish, turn it into finger food: just create tasty rolls simply by rolling the ingredients in each slice.
Recommended wine:
Sfursat di Valtellina DOCG, a dry raisin wine. Red colored ruby red , the smell is intense with hints of ripe fruit. The taste is dry, structured and with character and perception of wood .
Valtellina Superiore DOCG and Rosso di Valtellina DOC: ruby red color tending to garnet. It has a characteristic, persistent, subtle and pleasant scent. The taste is dry and slightly tannic, velvety, harmonious and characteristic.
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