A Person, A Place and A Grape
Minimalist Viticulture to Alessandro Pialli
Ingredients
For : 2 People
Preparation Time : 3 mins
200g Carne Salada, Beef Carpaccio or Bresaola
100g Mixed Green Salad
50g Parmeggiano Reggiano 24 months
'A very light drizzle of Cold Pressed Extra Virgin Olive Oil
How & With What
Open a bottle of Garganuda Valpolicella and put it in the fridge an hour before serving
Cover a plate in 100g of meat
Place half the salad on top of the meat
Arrange the small pieces of Parmesan
Drizzle 5ml of oil over the salad leaves
About Carne Salada
Carne Salada, meaning salty meat, hails from the towns around the north of Lake Garda.
It is raw beef left to be cured under a mixture of salt and herbs for between 20 and 40 days. It can sliced paper thin and eaten 'raw' or cut thicker and grilled first. Try this super easy salad if you can find some.
