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Author Topic: bresaola carpaccio with arugula and parmesan  (Read 2450 times)

Offline lucas82

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bresaola carpaccio with arugula and parmesan
« on: January 16, 2014, 07:31:05 AM »

Ingredients for 4 people:

200 g thinly sliced ​​bresaola (if you are celiac, always ask the butcher bresaola gluten-free)
60 g of arugula
10-12 cherry tomatoes
1/2 lemon (juice only)
4 tablespoons of extra virgin olive oil
A pinch of salt
Parmigiano Reggiano shavings
Optional: 10 mozzarelline

To prepare the carpaccio bresaola started by placing the slices of bresaola on each plate, overlapping them slightly. In a small bowl, beat vigorously with a fork 3 tablespoons of olive oil with salt and lemon, to form an emulsion. Then distribute it over the bresaola. Wash and dry the arugula, then arrange on the center of each plate.
Wash the tomatoes, cut them in half and place them on the sides of bresaola. United also if you want the mozzarella. Complete with parmesan cheese and a drizzle of oil. Serve thinly sliced ​​bresaola with arugula and parmesan immediately.