Bresaola is one of those Italian specialty meats that’s difficult to find on a regular basis so when I saw it at Eataly I grabbed a package – strike will the iron is hot. In the past I’ve come across recipes calling for bresaola but never had the chance to make and now that I had the opportunity I wasn’t sure how I was going to use it…funny that! I spotted an artichoke and decided to prepare the dish as if making carpaccio. Bresaola is a salt-cured, air-dried beef, is very lean and originated from northern Italy. This recipe is super easy to make.
1 or 2 cloves of garlic, minced
Parmesan cheese, shaved
fresh parsley, chopped
fresh lemon juice
extra-virgin olive oil
1 artichoke – cleaned and thinly sliced (use a mandoline or potato peeler)
Arrange bresaola slices on a platter. Top with shaved artichoke slices, garlic, a squeeze of lemon juice, parsley, Parmesan cheese and seasoned with pepper.
The Culinary Chase’s Note: The beef slices can be slightly chilled or at room temperature. A simple yet elegant antipasto best served with fresh bread. Enjoy with a glass of red wine!