Bresaola carpaccio (2)
Instructions
Arrange the bresaola on the serving dish.
Grana lamellae cut and distribute it on bresaola.
Clean the mushrooms and slice-design Ettore Sottsass with the chapel on bresaola.
Prepare a vinaigrette by mixing olive oil, salt, pepper, lemon juice and mustard.
Drizzle with the vinaigrette and serve carpaccio.
Ingredients and dosing for 4 persons
- 200 g of bresaola sliced thin
- 100 g of grana
- 1 porcini mushrooms
- Olive oil
- Salt
- Pepper
- Lemon
- Mustard