📝 About This Recipe
Hailing from the rugged peaks of the Aosta Valley and Northern Piedmont, Mocetta is an ancient Alpine charcuterie traditionally crafted from lean beef, chamois, or venison. This recipe celebrates the meat's deep, ruby-red hue and aromatic profile, cured with mountain herbs like juniper and thyme. Sliced paper-thin and dressed with earthy walnut oil and sharp Grana Padano, it offers a sophisticated taste of Italian mountain heritage.
🥗 Ingredients
The Meat
- 250 grams Mocetta (Beef or Venison) (high quality, chilled for easier slicing)
The Dressing
- 3 tablespoons Extra Virgin Olive Oil (mild and fruity variety)
- 1 tablespoon Walnut Oil (toasted for depth)
- 1 tablespoon Fresh Lemon Juice (strained of seeds)
- 1 pinch Fleur de Sel (or Maldon sea salt)
- 1/2 teaspoon Black Peppercorns (freshly cracked)
Garnish and Texture
- 50 grams Grana Padano or Fontina d'Aosta (shaved into thin curls)
- 40 grams Walnut Halves (lightly toasted and crushed)
- 2 cups Wild Arugula (Rocket) (washed and dried thoroughly)
- 1 teaspoon Fresh Thyme Leaves (stripped from woody stems)
- 2 pieces Dried Juniper Berries (finely crushed into a powder)
- 6-8 pieces Pickled Pearl Onions (halved)
👨🍳 Instructions
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1
Place the Mocetta in the freezer for 15-20 minutes before starting; this firms the muscle fibers and allows for the translucent, paper-thin slices essential for a proper carpaccio.
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2
In a small glass bowl, whisk together the extra virgin olive oil, walnut oil, and lemon juice until emulsified.
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3
Add the finely crushed juniper berries and fresh thyme to the dressing, allowing the flavors to infuse while you prepare the remaining components.
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4
Toast the walnut halves in a dry pan over medium heat for 3-4 minutes until fragrant, then set aside to cool before roughly chopping.
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5
Using a very sharp chef's knife or a mandoline slicer, cut the chilled Mocetta into rounds so thin they are nearly see-through.
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6
Arrange the slices on a chilled large platter or individual plates, slightly overlapping them in a circular 'carpaccio' pattern.
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7
Lightly season the meat directly with a tiny pinch of Fleur de Sel, keeping in mind that cured meat is already naturally salty.
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8
Toss the wild arugula in a separate bowl with just a teaspoon of the prepared dressing to give it a light sheen.
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9
Mound the arugula in the center of the Mocetta arrangement to provide height and a peppery contrast.
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10
Drizzle the remaining walnut oil dressing evenly over the meat slices.
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11
Scatter the toasted walnut pieces and the halved pickled onions across the dish for crunch and acidity.
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12
Use a vegetable peeler to create long, elegant curls of Grana Padano and place them artfully over the meat.
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13
Finish with a generous crack of fresh black pepper and serve immediately while the meat is still cool.
💡 Chef's Tips
Always slice against the grain of the meat to ensure a tender texture that melts in the mouth. If you cannot find Mocetta, high-quality Bresaola is an excellent and authentic substitute. Avoid dressing the meat too early, as the lemon juice can 'cook' the delicate slices and change their vibrant color. For an extra touch of the Alps, use a mountain honey drizzle if you find the arugula too bitter. Ensure your plates are chilled in the refrigerator for 10 minutes prior to plating to keep the dish refreshing.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine from the Valle d'Aosta, such as a Petite Arvine. Serve alongside warm, crusty rye bread or traditional 'Pane di Segale' with a smear of mountain butter. Accompany with a side of pickled forest mushrooms for an earthy, autumnal touch. A glass of light-bodied red wine like Nebbiolo or Gamay also complements the gamey notes of the meat. Serve as a sophisticated starter for a winter dinner party or a rustic mountain-themed brunch.