Bresaola carpaccio


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8 commentaires:

  1. Marvelous! What cut of meat is used for the braseola?

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    1. Thanks for the comment, i really appreciate it:)

      And here is your answer, the Bresaola or brisaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top (inside) round, and is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region.
      The word comes from the diminutive of Lombard bresada (braised).
      Wikipedia: http://en.wikipedia.org/wiki/Bresaola

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  2. Olá, Ça va?

    Huuummm!!!Ce plait est excellent!Adoro Carpaccio!!Bjs,Dy.(Brasil)


    http://degustarleresonhar.blogspot.com

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    1. Merci pour le commentaire, j'apprécie:)
      Je te souhaite un merveilleux week-end!

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  3. Ciao, gustosissima ricetta che appena le temperature cominceranno a salire, diventa il piatto forte dell'estate!!!
    Ti seguo e se ti fa piacere passa a trovarmi.
    A presto.

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    1. Merci beaucoup pour le commentaire:)))
      Grazie e buona giornata!

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  4. complimenti per il blog e per questa fantastica ricetta ti seguo con piacere se ti va passa da me ciao

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    1. Merci beaucoup Elena pour ton commentaire, j'apprécie!
      Ciao e buona giornata:)

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