€53,20
€53,20
Seasoned Bresaola Carpaccio is slightly smoky-tasting cured meat made from selected beef that undergoes dry salting with salt, ground pepper and natural flavourings.
Although there are several variants of carpaccio, the most popular and widespread version is the one produced from beef, according to tradition. Seasoned Bresaola Carpaccio has low-fat content, suitable for those who want a light but delicious dish at the same time .
Beef, salt, dextrose. Gelling agent: E407, flavours. Antioxidant: E316 Preservative: E250
Beef, salt, dextrose. Gelling agent: E407, flavours. Antioxidant: E316 Preservative: E250
HOW TO FULLY ENJOY IT
Tradition wants that it is cut into thin slices and served with olive oil, lemon, ground pepper and parmesan chips. We also suggest you try it as a filling for a sandwich with cream cheese and squash blossoms or to prepare an appetiser by making Bresaola Carpaccio rolls stuffed with creamy ricotta cheese and chives. Also excellent to enhance the flavour of a salad with slices of apple, slivers of apple and chives.
THE PROCESSING
The processing of Seasoned Carpaccio di Bresaola included the salting and flavouring of beef with selected spices and the massaging of the meat with a churning machine. The product is then wrapped in a special net and moved onto wheeled grid shelves, specifically designed for the cooking and drying oven. Once this stage is completed, the product is transferred to a cooling chamber. At this point, it is ready to be cut and vacuum-packed.
CURIOSITIES
Although the word 'carpaccio' is commonly associated with the fresh cut of beef, it is also used for cured products such as Seasoned Bresaola Carpaccio. The story of the origin of this word is very peculiar and remarkable. In fact, it is said that it takes its name from an intuition and a painter. In 1950, Giuseppe Cipriani, owner of the bar "Harry" in Venice, prepared for the first time a new product for his friend, Amalia Mocenigo who was a regular customer of his who could not eat cooked meat. Cipriani decided to cut very thin slices of beef and flavour them with some lemon and oil dressing. This food became very popular, thanks to its delicate and fresh taste and also because it was in line with the health-conscious and wellness-conscious eating styles of the time. Given the high demand for this food, Cipriani decided to give it a name. The colour of the meat made him think of the shade of red that characterised the paintings of Vittore Carpaccio, who was holding an exhibition in Venice in that period. It was that very painter who inspired Cipriani to choose the word 'Carpaccio' for his new beef recipe.
Clean a zucchini, cut it into small pieces and boil it in salted water. At the end of cooking, drain the zucchini and put it in the bowl of the minipimer adding oil, a cup of cold water and blend until it becomes a cream. Keep it aside. Cut the remaining zucchini into...
For asparagus Cut the asparagus into julienne strips. Place them in a bowl and add 1 tablespoon of extra virgin olive oil, the juice of half a lemon, salt and mix. For the dressing In a bowl add the low-fat yogurt, 1 tablespoon of extra virgin olive oil, salt and...
Mix flour and beer, and dip the zucchini flowers in the batter. In the meatime, heat oil in a deep pan and, once it has reached the temperature of 180°, place the battered zucchini flowers in it. Once they start to golden, take them out and place them on absorbing...
