CARPACCIO bresaola, arugula and truffle acetate.
The Bresaola is an exquisite Italian sausage as it is pure beef cured with a texture similar to ham or cured tenderloin.
- Bresaola 1 Piece 2.1 kg.
- Truffle or truffle oil
- 50g rocket
- 100g Parmesan
- Maldon salt
- Cut into very thin slices Bresaola ta cover plate and set aside.
- With the birutas obterner grater Parmesan.
Once we have the well-covered dish sazonaremos with Maldon salt and salsearemos slightly with truffle oil in the center we will deposit the arugula and sprinkle with Parmesan shavings.
(On the rocket we can add a vinaigrette to your taste.)