Bresaola Al Carpaccio Recipes

Steps:

• Force eggs through a medium-mesh sieve into a small bowl using back of a spoon.
• Add radishes, capers, cornichons, and chives to eggs, then gently toss to combine.
• Whisk together lemon juice, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified.
• Arrange slices of bresaola, overlapping slightly, to cover 4 large plates. Drizzle all but 1/2 tablespoon vinaigrette over meat, then sprinkle generously with egg mixture.
• Add arugula and cheese to remaining vinaigrette in bowl and toss to coat lightly. Mound salad in center of each plate.

Steps:

• Arrange bresaola slices, slightly overlapping on a large platter.
• Scatter mushrooms over bresaola, then sprinkle with parsley.
• Using a vegetable peeler, shave thin slivers of the cheese over bresaola.
• Drizzle with olive oil and sprinkle with black pepper.
• Serve with lemon wedges or squeeze lemon over all.

Steps:

• To make the filling for the involtini: Mix the ricotta, olive oil, and black pepper in a bowl. Then place a large spoonful of the ricotta filling in the centre of a slice of bresaola. Add some rucola and roll the bresaola into a log. Repeat the process using the remaining bresaola, cheese mixture, and rucola. Plate and serve immediately.

Steps:

• Whisk olive oil and lemon juice in small bowl to blend; set dressing aside. Place 1 bresaola slice on work surface with 1 long side parallel to edge. Place 3 arugula leaves at 1 short end so that leaves extend past 1 long side. Top with layer of sliced fennel, then 2 cheese strips. Sprinkle with pepper. Drizzle with 1/2 teaspoon dressing. Starting at filled end, roll up bresaola, enclosing filling. Arrange, seam side down, on platter. Repeat with remaining ingredients to form 18 rolls total. (Can be made 4 hours ahead. Cover with plastic wrap; chill. Before serving, let stand 30 minutes at room temperature.)
• *Available at Italian markets and some specialty foods stores.

Steps:

• Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
• After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces.
• Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin.
• Repeat until all of the meat is sliced and pounded.
• Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.