Dish

Bresaola e porcini

Bresaola and Porcini Mushrooms

Bresaola e porcini is a dish that highlights the flavors of two classic Italian ingredients: bresaola and porcini mushrooms. To make the dish, sauté sliced porcini mushrooms in olive oil with garlic and herbs like thyme and rosemary. Arrange thinly sliced bresaola on a plate and top with the mushrooms. Drizzle with olive oil and lemon juice and garnish with shaved Parmesan cheese and arugula.

European cuisine› Mediterranean cuisine› Italian cuisine

Appetizer

Origins and history

Bresaola e porcini originated in the Lombardy region of Italy, where bresaola is a popular cured meat. The dish is believed to have been inspired by the flavors of the local cuisine, which features simple yet flavorful ingredients. Today, Bresaola e porcini is enjoyed throughout Italy and has become a popular dish in Italian restaurants around the world.

Dietary considerations

Gluten-free

Variations

There are many variations of Bresaola e porcini, with some recipes calling for additional ingredients like sun-dried tomatoes or balsamic vinegar. Some recipes also use different types of mushrooms, like shiitake or oyster mushrooms, to add a unique flavor and texture to the dish.

Presentation and garnishing

Bresaola e porcini should be served on a plate, with the bresaola arranged in a single layer and the mushrooms piled on top. Garnish with shaved Parmesan cheese and arugula for added flavor and color.

Tips & Tricks

To make the dish extra flavorful, marinate the bresaola in olive oil and herbs like thyme and rosemary before serving. For a vegetarian version, substitute the bresaola with grilled eggplant or zucchini.