Carpaccio of mushrooms and Italian bresaola of Valtellina valley

  19 September 2015

Quick and easy recipe
Type: antipasto plate
Season: all year
Time of preparation: 10 ‘
Method of cooking. not need cooking
The ingredients:
– 200 gr. Italian bresaola of Valtellina valley thinly sliced
– Porcini mushrooms in extra vergin olive oil
– Slivers of aged cheeses or add the Parmesan
– Pepper
– extra virgin olive oil
– the lemon juice

The preparation:
Prepare italian bresaola of Valtellina valley on plates, add the olive oil, a few drops of lemon and a sprinkling of pepper.
Place the mushrooms, whole or sliced in advance, sprinkle with the parmesan or seasoned cheese.
Serve the carpaccio with crispy , warm bread and Valtellina wine.