Carpaccio Pizzeria Recipe

Arrange bresaola

On a large chilled platter or on individual chilled plates, lay out the bresaola slices in a single overlapping layer so each slice is visible and slightly fanned. Aim for an even, thin carpet of meat covering the serving surface.

Season

In a small bowl whisk together 3 tbs extra-virgin olive oil, 1 tbs freshly squeezed lemon juice, 1 tsp sea salt and 1/2 tsp freshly ground black pepper until emulsified. Taste and adjust lemon or salt if needed (bresaola is salty, so be conservative). Lightly brush or spoon the dressing evenly over the arranged bresaola — do not soak; a thin gloss is sufficient.

Dress arugula

Toss the washed, dried arugula with 1 tsp of the finishing extra-virgin olive oil and a small pinch of salt and pepper in a bowl to lightly dress. Keep it very lightly dressed so the peppery greens do not overpower the bresaola.

Place arugula on carpaccio

Pile small handfuls of the dressed arugula across the center of the bresaola, distributing evenly so each portion gets greens.

Add capers and lemon

Scatter the rinsed and drained 2 tbsp capers evenly over the meat and greens. If using, sprinkle the finely grated lemon zest lightly across the dish for bright aromatics.

Shave Parmigiano

Using a vegetable peeler or small knife, shave 30 g Parmigiano-Reggiano into wide curls and scatter them across the carpaccio so you have both larger flakes and smaller shards.

Final drizzle and dust

Finish with a light drizzle of the remaining 1 tsp extra-virgin olive oil across the plate. If using, dust a small amount (5 g) of microplaned Parmigiano over the top for an extra savory note.

Serve

Serve immediately with fresh crusty bread or crostini at the side. Provide lemon wedges on the table if guests want extra acidity.