Bresaola “Carpaccio”
It is important to use a youngish Pecorino and not Pecorino Romano for this dish. I’d recommend Pecorino Fresca, Pecorino re Nero from Tuscany or a Pecorino fro
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Cooking tools:
- Serving platter
- Pepper mill
- Peeler
Ingredients
- Thinly sliced Bresaola, 5 or 6 slices per person
- Young arugula
- Pecorino cheese
- EVO
- Fresh lemon juice
- Freshly ground black pepper
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