Bresaola “Carpaccio”

It is important to use a youngish Pecorino and not Pecorino Romano for this dish; perhaps Pecorino Fresca or Pecorino re Nero from Tuscany or a Pecorino from Pienza, if you can find one . The Pecorino’s  can often be found at Les Amis du Fromage or Benton Bros.** Really good, young EVO’s  from Tuscany, Lucca or Umbria work best, as they have a fruitiness and bite that can’t be beat. ** 

Find some really good Italian bread, of course the breads from Rise Artisan** can’t be beat; add some red wine and you’re good to go!

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!


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



** For locations of EVO, Rise Artisan Bread, Oyama Sausage, Les Amis Fromage & Benton Bros. please go to my source list.

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