Easiest Way to Fall at dinner Carpaccio di Bresaola e Rucola (Arugula and aged beef)

Raymond Joseph
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Easiest Way to Fall at dinner Carpaccio di Bresaola e Rucola (Arugula and aged beef)
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Easiest Way to Fall at dinner Carpaccio di Bresaola e Rucola (Arugula and aged beef) Delicious, fresh and tasty.

Carpaccio di Bresaola e Rucola (Arugula and aged beef). Great recipe for Carpaccio di Bresaola e Rucola (Arugula and aged beef). Traditional Italian dish made with quality ingredients. This is a play on beef carpaccio and the Peruvian Papas Huancaiana.

The dish came back still salty.

Bresaola E Rucola at Bencotto Italian Kitchen "One of my fav places in Little Italy.

I've came here for lunch and dinner and had a great time on both occasions.

You can cook Carpaccio di Bresaola e Rucola (Arugula and aged beef) using 5 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Carpaccio di Bresaola e Rucola (Arugula and aged beef)

  1. Prepare 4 oz of bresaola.

  2. It’s 1 1/2 cup of arugula (rocket/ rucola).

  3. Prepare 2 tbsp of shaved parmigiano reggiano cheese.

  4. It’s 1 tbsp of extra virgin olive oil (or more to taste).

  5. You need 1/2 tbsp of balsamic vinegar.

Both of the times Vanessa( if I remember correctly:) was our server.

While beef is the classic carpaccio protein, there are many ways to get creative with other types of carpaccio dishes.

Some ideas include: Seafood carpaccio with sushi-grade fish, like tuna or salmon, is often on restaurant menus.

Sometimes seafood carpaccio will be accompanied with thin slices of jalapeño and a soy dipping sauce.

Carpaccio di Bresaola e Rucola (Arugula and aged beef) step by step

  1. Arrange the thinly sliced bresaola on the plate..

  2. Top with arugula..

  3. Shave 2 Tbsp of the Parmigiano-Reggiano and sprinkle on top..

  4. Drizzle with olive oil..

  5. Drizzle with balsamic vinegar..

Bresaola (/ b r ɪ ˈ z oʊ l ə /, also UK: / b r ɛ ˈ s aʊ l ə /, US: / b r ɛ ˈ s oʊ l ə /, Italian: [breˈzaːola]) is air-dried, salted beef (but it can also be made of horse, venison and pork) that has been aged two or three months until it becomes hard and turns a dark red, almost purple color.

It is made from top (inside) round, and it is lean and tender, with a sweet, musty smell.

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