BRESAOLA AL CARPACCIO
Adapted from "The Four Seasons of Italian Cooking" by A.J.
and Alan Richardson Time: 10 minutes
6 ounces Italian bresaola, sliced paper-thin
24 small prepared marinated mushrooms or wild mushrooms, coarsely chopped
3 tablespoons finely chopped Italian parsley
3 ounces Grana Padano cheese, in one piece
4 or more tablespoons extra-virgin olive oil
Freshly ground black pepper
1 lemon, cut into 6 wedges.
1. Arrange bresaola slices, slightly overlapping on a large platter.
mushrooms over bresaola, then sprinkle with parsley.
2. Using a vegetable peeler, shave thin slivers of the cheese over bresaola.
Drizzle with olive oil and sprinkle with black pepper. Serve with lemon
Yield: 6 servings.