Hey everyone, it is Griffin, welcome to my recipe website. Today, I’m gonna show you how to make a distinctive dish, carpaccio di bresaola e rucola (arugula and aged beef). It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Carpaccio di Bresaola e Rucola (Arugula and aged beef) is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Carpaccio di Bresaola e Rucola (Arugula and aged beef) is something which I’ve loved my entire life.
This is a play on beef carpaccio and the Peruvian Papas Huancaiana. The original octopus carpaccio, so delicate and tasty it melts in your mouth. pomdoro. Finely chopped parsley or Arugula to garnish, Fried.
To begin with this particular recipe, we must first prepare a few ingredients. You can have carpaccio di bresaola e rucola (arugula and aged beef) using 5 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Carpaccio di Bresaola e Rucola (Arugula and aged beef):
- Prepare 4 oz bresaola
- Make ready 1 1/2 cup arugula (rocket/ rucola)
- Take 2 tbsp shaved parmigiano reggiano cheese
- Take 1 tbsp extra virgin olive oil (or more to taste)
- Take 1/2 tbsp balsamic vinegar
Bresaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple color. It is made from top round cut of beef, and is lean and tender, with a sweet, musty smell.. Place the arugula in a large bowl. Combine the lemon juice, lemon zest and olive oil.
Instructions to make Carpaccio di Bresaola e Rucola (Arugula and aged beef):
- Arrange the thinly sliced bresaola on the plate.
- Top with arugula.
- Shave 2 Tbsp of the Parmigiano-Reggiano and sprinkle on top.
- Drizzle with olive oil.
- Drizzle with balsamic vinegar.
Season with salt and pepper, and whisk to combine. Pour the olive oil dressing over the arugula and toss to combine. Mound the arugula on top of the bresaola in the center of each plate. Pile a handful of the arugula in the center of each dish; Drizzle with olive oil and squeeze a little lemon juice over each plate. Top with shavings of Parmigiano-Reggiano (use a vegetable peeler) and a few twists of the pepper grinder and serve. ♥ http://www.lericettedellamorevero.com/ ♥ Ciao ragazzi!
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