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Carpaccio di Bresaola Rucola

Status Approved
Name	Carpaccio di Bresaola Rucola
Category	Italian, Meats, Quick meals
Serves/Yields	4
Source	Kate
Difficulty	Easy
Prep. Time	10 minutes
Cook Time	0
Introduction
	Guido prepared this for dinner one evening when I was in Italy. I fell in love with this dish. We had a nice red wine and some fresh Italian bread. This would be a perfect hot weather meal. Guido suggests Valtellina superiore as a good wine for this dish but says it may be hard to find. Another wine that may be easier to find is Terre di Franciacorta rosso
Ingredients
	1 oz shaved parmesan 8 ounces sliced bresaola (about 8 paper thin slices per person) 1 lemon 4 tablespoons extra_virgin_olive_oil Few grinds fresh black pepper 1 small bunch rucola ( arugula ) washed, dried and torn Variation : Top with 1 oz per person very thinly sliced champignon mushrooms
Directions
Step: 1	Arrange bresaola on a large serving platter, or individual plates for easier serving.Mix the olive oil with the juice of the lemon and the pepper.A pinch of sea salt may be added if you wish. Place the rucola (and mushrooms if using them) in a bowl and add the oil and lemon mixture and toss to coat. Arrange on top of the bresaola. Top with the parmesan shavings.

Time submitted: Friday, December 03. 2004 at 20:32:26
Contributed By: Kate

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Average score: 3.41 () votes: 17

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