Bresaola and mushroom carpaccio

Easy

25 minutes

2 people

Recipe made with:

Fresca Salumeria Bresaola della Valtellina PGI

Ingredients:

100 g of Bresaola della Valtellina PGI
200 g button mushrooms
1 tablespoon of pine nuts
A few sage leaves
Extra virgin olive oil
Salt
Black pepper

Preparation:

Cut off the base of the mushroom stems and clean them thoroughly with a small brush to remove any residual soil.

Rinse them quickly with cold water and dry them immediately.

Slice them very thinly.

Arrange the mushrooms on a plate together with the bresaola. Drizzle with extra virgin olive oil and season with salt and freshly ground pepper. Add freshly toasted pine nuts and sage leaves. For a delicious variation, fry the sage in a light batter and add it to the carpaccio while still hot.

Enjoy your meal!

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Bresaola and mushroom carpaccio

Ingredients:

Preparation:

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