Tuesday, 1 September 2015

Bresaola carpaccio with tomatoes, rocket and caciocavallo cheese

5 minutes to prepare Serves 4


Ever feel like going for Italian food inevitably means pampering yourself with something your scale won't forget? Well, it does not have to be always that way.
A good second course - including both beef and vegetables - is a fresh, nutritious and filling option, and it is able to provide you with the right amount of tasteful pleasure and calories intake, without sinning.

Today we have the honor of introducing to you Queen Bresaola. Bresaola is a famous salami from Valtellina, basically an air-dried, salted beef. It's a lean, sweet, and tender ingredient which confers protein without fat intake; moreover, it is rich in iron and minerals needed by our body.
Some restaurants serve it on its own, others with rocket or Parmesan cheese. Our choice is to employ this tender, air-dried beef to make a simple second dish satisfying enough to serve as a main course. You are going to love this recipe!

Here's what you will need for the 4-serving recipe

400 g Bresaola cured beef cut into thin slices
200 g ripe cherry tomatoes
100 g rocket
50 g caciocavallo or feta cheese
EVO oil
lemon juice
salt and pepper

    1. Arrange bresaola beef slices on a platter 
    2. Wash tomatoes and cut them in half
    3. Top bresaola slices with rocket leaves and garnish with halved cherry tomatoes
    4. Sprinkle the plate with grated caciocavallo cheese
    5. Prepare the vinaigrette by stirring vigorously 4 tablespoons of EVO oil, 1 teaspoon of lemon juice, and a pinch of salt until you create an emulsion. Season your carpaccio with and add some freshly ground pepper. Enjoy!!!

      Nutrition Facts are listed for this recipe in the table below. Data is provided per serving.

      From Valtellina with love.

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