🥗 Carpaccio di Bresaola with Porcini Mushrooms and Celery: Fresh and Light Recipe
Looking for a fresh, quick, and refined dish? The carpaccio di Bresaola della Valtellina with raw porcini mushrooms and celery is the perfect solution! A simple yet impressive appetizer that enhances the unique flavor of bresaola with a light and aromatic pairing 🌿🍋. Ideal during warm seasons or as an entrée in an elegant menu, it can be prepared in just a few minutes and wins you over at the first taste.
📝 Ingredients for 4 people:
- 200 g of Bresaola della Valtellina IGP, thinly sliced
- Raw porcini mushrooms (or Champignons, alternatively)
- Extra virgin olive oil to taste
- Lemon juice to taste
- Celery (cut into thin rounds)
- Fresh chopped parsley to taste
👩🍳 Preparation:
- Arrange the slices of bresaola directly on the serving plates.
- Season with extra virgin olive oil, a bit of lemon juice, chopped parsley, and thinly sliced celery.
- Finely slice the raw porcini mushrooms and place them on top of the already seasoned bresaola.
- If desired, you can substitute the porcini with thinly sliced champignon mushrooms.
🍷 Recommended Wine:
Sassella – Valtellina Superiore DOCG, perfect to accompany the delicacy of bresaola and the aroma of mushrooms.
📚 Source: Consorzio di tutela Bresaola della Valtellina
📷 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe.
