Carpaccio di bresaola is a classic Italian dish made of arugula (rocket), bresaola and flakes of Parmigiano Reggiano. It is unbelievably easy to make and it is a great dish to make on those hot days.
If you have been to Italy or any Italian restaurant you have noticed that this carpaccio di bresaola has a spot on the menu. It is usually served as a starter, however, I love to serve it as the main dish along with this salad remoulade and my Panzanella summer salad. If you are carving more carpaccio have a look at my artichoke carpaccio, a quick vegetarian salad loaded with Parmigiano Reggiano and seasoned with a citrusy olive oil. So good!
Carpaccio was born in Venice at the Harry's Bar in the 60s by the owner of the bar, Giuseppe Cipriani. This dish was invented for countess Amalia Nani Mocenigo, which was on a strict diet. The dish was made with a thin slice of raw beef and dressed with a mayo based sauce. Today there are many versions out there as this carpaccio di bresaola recipe.
Why you'll love carpaccio di bresaola
Quick- It will take you just 10 minutes total to assemble and serve this carpaccio recipe. It is so fast that is perfect to make when you are back from a long and exhausting working day.
Minimal work- No cooking is involved on making the carpaccio di bresaola. You will need to assemble the recipe on a pretty serving dish and add the dressing. Easy peasy.
Works great as starter and main- Don't just stop at the starter, serve the carpaccio as a main dish too. Double up the recipe and serve it for a picnic, bbq party, or a laid-back dinner with friends and family.
Budget-friendly- The ingredients used for this recipe are quite low-priced.
What does mean carpaccio?
Giuseppe Cipriani named this dish after Vittorio Carpaccio, a famous painter known for the characteristic red and white tones in his work. From there, these terms specify a cold dish made with a very thin slice of raw meat seasoned with lemon and olive oil. Nowadays this term is extended to any ingredient that is served raw and in thin slices from air-dried meat, fish, vegetables to fruits.
I know that eating raw meat can be scary for some people, however, this dish is totally safe to eat even by little ones. This carpaccio recipe uses bresaola. In a way, it resembles the raw meat for its red color and texture but it is essentially an air-dried salted beef meat. So you are safe!
The bresaola has an aromatic flavor of spices and a lightly savory note. For this reason, it matches perfectly with the peppery flavor of the arugula. The shaved Parmigiano Reggiano will complete the dish with his nutty and fruity notes. Also, the remoulade salad will give the right amount of acidity and freshness to the recipe.
Carpaccio ingredients
The ingredients are easily available in any supermarket. Here I have listed the ingredients for the salad remoulade which is optional but recommended. Since it gives the carpaccio di bresaola an extra flavor and not to mention that is incredibly easy to make. So don't skip it!
Bresaola- Bresaola was created in the Middle Ages and it is a type of Italian salami from Valtellina, a valley in Lombardy, a region of north-western Italy. This salami is well known worldwide, however, make sure to buy the bresaola with IGP certification, which will guarantee its authenticity. You can find it in any supermarket sliced in prepared packs. Or look in any Italian deli, sometimes they may slice it on the spot, remember to ask for thin slices. As for most salami, a thin slice cut will enhance the flavor.
Arugula- Use washed and drained arugula (rocket). It gives that peppery aroma to the dish.
Seasoning- Extra virgin olive oil, salt, and lemon juice to season the arugula.
Capers- Use caper berries, as they don't just look beautiful but they give an extra acidity to the carpaccio di bresaola. Drain them from his brine and rinse them under cold running water.
Cheese- Decor the top of the carpaccio di bresaola with some shaved Parmigiano Reggiano.
Optional salad remoulade (but recommended)
Apple- Granny Smith is what you need for this recipe, they are crispy and slightly tart.
Yogurt- Use greek yogurt with 5% of fat as it gives a creamy texture.
Mustard- Choose dijon mustard for the dressing.
Lemon- Use fresh lemon juice in the apple to prevent them from turning black. Also, it can be found in the remoulade salad.
Herbs- A mix of dill and cilantro leaves (coriander), gives freshness to the salad.
Seasoning- Use Maldon salt to season the salad.
Carpaccio di bresaola step by step instruction*
*Note: this is just a quick introduction. Please read the recipe card for the full instructions.
The carpaccio recipe is easy to make. It will be ready in a blink of an eye, making it perfect for an easy appetizer or dinner. Especially when you have unexpected, or hungry guests waiting at the table.
Slice- Add the lemon juice* to a medium bowl, and set aside. Cut the apple into quarters, then remove the core. Cut each quarter into fine slices then stack them up and cut all the way to obtain matchsticks. Place the apple matchsticks into the bowl with the lemon juice and give a mix. Set it aside.
Note: this will prevent the apple matchsticks from turning black.
Mix- Add the yogurt, mustard, salt, herbs, Parmigiano Reggiano and lemon juice into a medium bowl and give it a mix. Drain the apple sticks from the lemon juice and give it a quick wash under cold water. Dry the apple sticks with a kitchen towel and then add them to the yogurt mixture. Stir until well combined.
Carpaccio di bresaola- Add the arugula, salt, lemon juice, and the olive oil into a bowl. Give a mix and set aside. In a serving dish add the arugula and lay the bresaola slices on top. Decore the carpaccio with some shaved Parmigiano Reggiano and the capers. Serve it with the remoulade salad.
Carpaccio di bresaola tips
Bresaola- Remove it from the fridge at least 20 minutes before serving. This way it has time to rest and the slices won't break.
Parmigiano Reggiano- In case you can't find a shaved Parmigiano Reggiano use a potato peeler to achieve a perfect thin slice. Run the peeler through the length of the cheese but be careful not to cut yourself. Then add them to the remoulade and on top of the carpaccio di bresaola.
Fresh ingredients- Use fresh ingredients as they don't just taste better but they'll look beautiful too. There is nothing worse to serve a lifeless arugula or an old apple.
Variation/suggestions
Here are some ideas on how to serve and style the Carpaccio di bresaola in a few different ways.
- Use the bresaola and twist it around a breadstick. Lay them on the seasoned arugula and sprinkle some shaved Parmigiano Reggiano on top.
- Make some roulade with the slices of the bresaola salami. Spread some cream cheese and some arugula leaves on each slice of salami. Roll up each slice and sprinkle some olive oil, salt and some shaved Parmigiano Reggiano on top.
- Toast some slices of bread then add the seasoned arugula and lay the salami on top. Finish the dish with some shaved Parmigiano Reggiano. It will make a great brunch or a quick lunch.
- Add to the seasoned arugula some shaved asparagus. Then lay some bresaola and some quenelle of cream cheese on top of the carpaccio. Sprinkle some salt, black pepper, and olive oil on top.
Left over- In case of some carpaccio left over, use it to make some panini. Lay the leftover in the middle of two slices of bread along with some cheese, such as cream cheese, mozzarella or burrata. Moreover, serve it with some Italian Easter cake for an indulgent starter.
Drink- I like to serve my carpaccio di bresaola with some white wine or sparkling wine. Find a savory white wine with a good degree of acidity such as Pinot Gris. This Astrolabe from New Zealand will make a great match. Furthermore, why not serve the carpaccio di bresaola with some rose wine or Aperol spritz as a starter?
Equipment
Season the arugula and the apples in two different medium bowls. Use a spoon to mix the remoulade and the arugula. Chose a medium chopping board, and a paring knife to chop the herbs, and slice the apple.
To style the carpaccio di bresaola use a medium serving dish or a big round dish. While for the salad remoulade use a medium bowl.
Store
Fridge-Store the leftover in a in an airtight container for up to 2 days. While make sure to eat the salad within 1 day.
Freezer- I wouldn't suggest to freezer the carpaccio di bresaola as it is not suitable for freezing.
FREQUENTLY ASKED QUESTIONS
No, it is not raw meat. It is an air-dried Italian salted beef aged for a few months.
I suggest you make the carpaccio just before serving it. The reason is that the salami can dry up quickly, change color, and texture.
Instead of arugula use field salad, cress salad, or any mixed salad leaves.
Even though the bresaola has a distinct flavor, you can swap it with different salamis. Use Italian Parma ham with a sweet and nutty flavor. Alternatively use Italian speck salami to make this carpaccio recipe.
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📖 Recipe
Bresaola carpaccio
Equipment
- 1 Chopping board
- 1 paring knife to cut the herbs and to slice the apple
- 2 Medium Bowl to mix the arugula and the salad
- 1 Spoon to mix the arugula and the salad
- 1 serving dish to serve the carpaccio
- 1 Peeler to shave the Parmigiano Reggiano in case you can't find the ready one
Ingredients
Bresaola Carpaccio
- 160 gr bresaola Igp fine slices
- 80 gr arugula washed and drained
- ½ teaspoon fresh lemon juice
- 1 pinch Maldon salt
- 2 tsp olive oil extra virgin
- 10 caper berries drained and washed
- 10 pices shaved Parmiggiano Reggiano
Salad remoulade
- 6 tablespoon Greek yogurt 5% fat
- 1 Granny Smith apple washed
- 1 teaspoon fresh lemon juice
- 2 teaspoon Dijon mustard
- 8 gr dill leaves washed and dry
- 4 gr cilantro leaves (coriander) washed and dry
- 40 gr shaved Parmiggiano Reggiano
- ½ teaspoon Maldon salt
Instructions
Bresaola carpaccio
- Add the arugula, salt, lemon juice, and the olive oil into a bowl. Give a mix and set aside.
- In a serving dish, add the arugula and lay the bresaola slices on top. Decore the carpaccio with some shaved Parmigiano Reggiano and the capers. Serve it with the remoulade salad.
Salad remoulade
- Add the lemon juice* to a medium bowl, and set aside. Cut the apple into quarters, then remove the core. Cut each quarter into fine slices then stack them up and cut all the way to obtain matchsticks. Place the apple matchsticks into the bowl with the lemon juice and give a mix. Set it aside.
- Add the yogurt, mustard, salt, herbs, Parmigiano Reggiano, and the lemon juice into a medium bowl and give it a mix. Drain the apple sticks from the lemon juice and give it a quick wash under cold water. Dry the apple sticks with a kitchen towel and then add them to the yogurt mixture. Stir until well combined.
Notes
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Kate says
The salad was a great addition to the carpaccio. It was such a easy and quick recipe.
Laura says
I love carpaccio and this recipe is delicious and easy to make. I will make it again.
Tressa says
The combination of flavor and texture is unreal. Thank you for sharing the recipe! I keep coming back to that remoulade.
Elizabeth S says
I made this for a girl's brunch and everyone loved it! We all felt as if we were sitting in a park in Europe somewhere. It was perfectly balanced. Cannot wait to make it again.