Carpaccio of Bresaola and Truffles

Carpaccio is, in general, a dish of raw fish or meat. Thinly sliced, Carpaccio is intended to be served as an appetizer. The dish was invented in Venice as a result of a doctor’s suggestion to a countess named Amalia Nani who ate raw meat only. Today, the term Carpaccio is used by eateries to refer to any dish that has finely sliced food in it.

Carpaccio of Bresaola and Truffles is a dish known to captivate the hearts of millions not only in France and Italy but also across the globe. Eclectically blending flavors, it is one of those dishes that emerges as the perfect embodiment of taste and beauty.
The best part about Carpaccio of Bresaola and Truffles is that it is as delicious as it is gorgeous. With an authentic taste to it that lies somewhere between Italian and French, this dish justifies all the raving reviews it gets. With the aroma it brings, it comes as no surprise that Carpaccio of Bresaola and truffles rank quite highly on the list of even the most discerning of foodies. Since this dish is served as an appetizer, one can say that it is just the perfect way to start a meal. Never failing to strike a chord with anyone, it is time you flaunt your skills and transform your dinner table into an epicurean’s paradise.


The cooking time is 15 minutes. The recipe makes 4 servings
Mesclun 100 Grams
Bresaola 60 Grams
Summer Truffle Few Slices
Ground Pepper To Taste
Olive Oil 5 Tablespoons
Parmesan To Taste

Ingredients for the Vinaigrette

Olive/Walnut/Truffle Oil 2 tablespoons
Balsamic Vinegar 1 tablespoon
White Vinegar 1 tablespoon
Crushed Walnut 2
Salt And Pepper Mill To taste

Preparation of Vinaigrette

Take the two types of vinegar and mix them together. Next add salt and oil. When they are perfectly blended, add two crushed walnuts to it. Taste it and if you think anything is lacking, add it. Since it is going to be used with the dressing, make sure it has a distinguished taste.


Wash the veggies gently and dry them. Musclun used here is an important ingredient and is made by mixing a number of herbs and leaves such as Corn Salad, Argula, Purslane, Trevis Chicory, Dandelion and Oak Lettuce.
Take plates and before preparing the vinaigrette, place them in the freezer. This is done to bring freshness to the dish. Take the plates out and start arranging pieces of Bresaola carefully. Make sure they are arranged beautifully and do not forget to reserve some place for Mesclun. Now take a bowl filled with the vinaigrette and toss Mesclun into it.
Now arrange Mesclun carefully on the plate. Next, come the truffles. Spread delicately sliced truffles on the Bresaola. Now sprinkle parmesan shavings on top. In the end, jazz up the flavor by drizzling walnut, olive or truffle oil on top according to your preferences. This dish serves two and it is suggested that you serve it fresh.
Are you ready to give your guests something they can talk about for months to come? If yes, it is time you give them a chance to taste the sinfully irresistible Carpaccio of Bresaola and Truffles.