Carpaccio di Bresaola

Carpaccio di Bresaola

Carpaccio di Bresaola is a classic recipe from Italian cuisine where the main role is played by the quality of internationally renowned ingredients, such as aged beef bresaola. Enjoy the taste of carpaccio di bresaola!


  • Beef bresaola – 200 g
  • Arugula – 50 g
  • Olive oil – 20 ml
  • Capers – 2 teaspoons
  • Pecorino cheese – 50 g
  • Lemon juice – 5 ml
  • Balsamic vinegar – 10 ml
  • Black pepper – 1 pinch
  • Salt – 1 pinch
  • Beet sprouts – 20 g


Step 1: Arrange Bresaola Slices on Plates Arrange the slices of bresaola on plates so that they fill the entire surface and slightly overlap each other.

Step 2: Decorate the Carpaccio Place the arugula in a bowl and drizzle with 10 ml of olive oil and lemon juice. Gently mix with your hands. Place the arugula dressed in olive oil in the center of the plates.

Sprinkle with salt and pepper, then drizzle with olive oil and balsamic vinegar again. Decorate the carpaccio with capers, shavings of pecorino cheese, and beet sprouts on top.

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