Carpaccio vs Bresaola: Italian Beef salads
Recipes in this Video
Ingredients
- โ8 oz beef tenderloin
- โ2 cups arugula
- โ1/4 cup shaved Parmesan cheese
- โ1/4 cup extra virgin olive oil
- โ2 tbsp lemon juice
- โ1/2 tsp salt
- โ1/4 tsp black pepper
- โ1 tbsp capers (optional)
Instructions
- 1Freeze the beef tenderloin for about 1 hour until firm but not completely frozen.
- 2Using a sharp knife, slice the beef as thinly as possible.
- 3Arrange the beef slices on a large plate, slightly overlapping them.
- 4In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
- 5Drizzle the dressing over the arranged beef slices.
- 6Top with arugula and shaved Parmesan cheese.
- 7Sprinkle capers on top if using.
- 8Serve immediately as an appetizer.
Equipment
Originating in Venice, Italy, Beef Carpaccio was created in the 1950s and named after the painter Vittore Carpaccio, known for his vibrant reds. Traditionally served as an appetizer, it highlights the quality of raw beef, complemented by simple, fresh ingredients. Today, variations abound globally, with some incorporating different meats or toppings, yet the essence of this classic remains cherished.
Ingredients
- โbeef tenderloin
- โolive oil
- โlemon juice
- โarugula
- โParmesan cheese
- โcapers
- โsalt
- โblack pepper
Instructions
- 1Freeze beef tenderloin until firm, about 1 hour.
- 2Slice beef thinly using a sharp knife.
- 3Arrange beef slices on a chilled plate in a single layer.
- 4Drizzle olive oil and lemon juice over the beef.
- 5Sprinkle salt and black pepper to taste.
- 6Top with arugula, capers, and shaved Parmesan cheese.
Ingredient Alternatives
beef tenderloin
Healthier: sirloin
Cheaper: flank steak
Sirloin is leaner and more affordable, while flank steak offers a similar texture.
Parmesan cheese
Healthier: nutritional yeast
Cheaper: grana padano
Nutritional yeast provides a cheesy flavor with fewer calories.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil is healthier, while canola oil is a cost-effective alternative.
capers
Healthier: green olives
Cheaper: pickles
Green olives offer a similar briny flavor at a lower cost.
Techniques
Equipment
Also Known As
Ingredients
- โ2 lbs beef eye of round
- โ1/4 cup kosher salt
- โ1/4 cup sugar
- โ1 tbsp black pepper
- โ1 tbsp crushed juniper berries
- โ1 tbsp thyme
- โ1 tbsp rosemary
- โ1/4 cup red wine
Instructions
- 1Trim the beef eye of round to remove any excess fat.
- 2In a bowl, mix together the kosher salt, sugar, black pepper, crushed juniper berries, and herbs.
- 3Rub the spice mixture all over the beef, ensuring it is well coated.
- 4Place the beef in a resealable plastic bag, pour in the red wine, and seal the bag, removing as much air as possible.
- 5Refrigerate the beef for 2-3 weeks, turning the bag every few days to redistribute the curing mixture.
- 6After the curing period, remove the beef from the bag and rinse it under cold water to remove excess salt.
- 7Pat the beef dry with paper towels and wrap it tightly in cheesecloth.
- 8Hang the wrapped beef in a cool, dry place (ideally around 50ยฐF) for 2-3 weeks to dry further.
- 9Once dried, slice the bresaola thinly and serve with arugula, parmesan, and a drizzle of olive oil.
Equipment
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