🥗 Carpaccio di Bresaola with Celery, Walnuts, and Grana: Light and Refined Recipe
A fresh, crunchy appetizer rich in flavor: the carpaccio di Bresaola della Valtellina IGP pairs perfectly with thinly sliced celery, walnut kernels, and shavings of Grana, all drizzled with a touch of extra virgin olive oil and a sprinkle of black pepper 🥬🧀. A simple yet impressive recipe, created in collaboration with the chefs of Ristorante Lanterna Verde di Villa di Chiavenna.
📝 Ingredients for 4 people:
- 300 g of Bresaola della Valtellina IGP
- 2 celery stalks
- 1 piece of Grana Padano or Parmigiano Reggiano of about 200 g
- 8 walnut kernels
- Extra virgin olive oil to taste
- Ground black pepper to taste
👩🍳 Preparation:
- Place the slices of bresaola directly on the serving plates.
- Slice the celery into very thin strips using a vegetable peeler or a mandoline.
- Chef's tip: for a curly effect, immerse the freshly cut celery in ice water for a few minutes.
- Distribute the celery over the bresaola.
- Add the walnut kernels whole or coarsely chopped.
- Season with a drizzle of extra virgin oil and a grinding of black pepper.
- Complete with thin shavings of grana, cut at the moment using a vegetable peeler.
🍷 Recommended wine:
Sassella – Valtellina Superiore DOCG, a dry and fragrant red that complements the delicacy of the bresaola and the crunchiness of the dish.
📚 Recipe in collaboration with: The chefs of Ristorante Lanterna Verde di Villa di Chiavenna
📷 The image of the dishes is purely indicative and does not necessarily correspond accurately to the recipe.
