Bresaola Carpaccio, Pecorino Greens & Lemon

Bresaola “Carpaccio”

It is important to use a youngish Pecorino and not Pecorino Romano for this dish.  I’d recommend Pecorino Fresca, Pecorino re Nero from Tuscany or a Pecorino from Pienza, if you can find it.  Consider yourself lucky if you’ve got a good cheese shop in your area.  Now’s the time to use that excellent young EVO’s  from Tuscany, Lucca or Umbria as they have a fruitiness and bite that works so well with this dish.  Add some excellent Italian bread and you’ve got something wonderful!

Thinly sliced Bresaola, 5 or 6 slices per person
Young arugula
Pecorino cheese
Fresh lemon juice
Freshly ground black pepper

Bresaola is  product like proscuitto but made using beef instead of pork.

Arrange the arugula on a platter; top with the Bresaola. Shave some Pecorino on top of the Bresaola; drizzle with EVO and grind black pepper over top. Buon appetito!

Tip:  A variation you might like to try is to add some very thinly sliced fennel bulb and change up the Pecorino cheese to Manchego.



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