Bresaola with Shaved Artichoke

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.

bresaola slices
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!

2 Comments

  1. Jerawat on March 29, 2013 at 19:15

    My kid will love it.



  2. the culinary chase on April 20, 2013 at 10:44

    Thanks! 🙂