Bresaola is air dried cured beef. It is originally from Valtellina a valley north in the Alps of the Lombardia region. Bresaola is made using lean beef top round; the fat is completely trimmed away. The meat is then seasoned with a rub of spices: juniper berries, cinnamon, and nutmeg, then left to cure for few days. The Bresaola is later air dried for a minimum of three months, losing almost half of its original weight. The result is a dark red cured meat, almost purple in color, with a sweet taste.
Bresaola is generally served as an antipasto (appetizer) at room temperature, garnished with arugula or green salad and drizzled with lemon juice and extra-virgin olive oil. The dish is erroneously called sometimes Carpaccio, confusing it with a different raw meat dish.
1/2 lb (200 gr) bresaola
small bunch arugola
extra-virgin olive oil
sqeeeze of lemon juice
black pepper freshly grated from the mill
parmigiano reggiano shavings
Arrange the bresaola slices on a dish.
Top with some arugula leaves. Drizzle extra-virgin olive oil. Squeeze some lemon juice.
Add black pepper freshly grated from the mill. Top with parmigiano shavings.
Garnish with lemon wedges and serve.