Carpaccio Di Bresaola Recipe

1. Prepare mushrooms

Clean mushrooms by brushing or wiping with a damp towel. Quarter or slice to roughly uniform bite-sized pieces so they cook evenly.

2. Combine and cook gently

In a medium sauté pan or small wide saucepan, add the cleaned mushrooms, sliced garlic, thyme sprigs, rosemary (if using), red pepper flakes, 120 ml olive oil, 1/2 tsp salt and 1/4 tsp pepper. Stir to coat.

3. Simmer gently

Place the pan over low to medium-low heat. Cook gently, uncovered or partly covered, stirring occasionally, until mushrooms are tender and have released liquid which mostly reabsorbs into the oil, about 18–25 minutes. The oil should shimmer but not boil vigorously. Taste and adjust seasoning if needed. Remove and discard thyme and rosemary sprigs. Let cool to room temperature; the confit can be made ahead and refrigerated for up to 3 days (bring back to room temp before using).

4. Prepare dressing

In a small bowl whisk together 3 tbsp extra-virgin olive oil and 1 tbsp fresh lemon juice with 1/2 tsp flaky salt and 1 tsp freshly ground black pepper until emulsified. If using capers, stir them into the dressing.

5. Arrange bresaola

On a large platter or on individual plates, lay out the 200 g of thinly sliced bresaola in a single overlapping layer so slices cover the surface.

6. Top with mushrooms and arugula

Spoon the mushroom confit (use all or about 180–200 g, depending on preference) in small mounds across the bresaola, spacing evenly. Scatter 2 cups of arugula over and between the mushroom mounds.

7. Dress and finish

Drizzle the prepared lemon-olive oil dressing evenly over the entire plate. Use a vegetable peeler to shave about 40 g Parmigiano-Reggiano over the top. Finish with an extra drizzle (about 1 tsp) of good olive oil, a light sprinkle of flaky sea salt, and an additional grind of black pepper to taste.

8. Serve immediately at room temperature with crusty bread or crostini. Leftovers (assembled) are best eaten within a few hours; store mushroom confit separately in the refrigerator for up to 3 days.