📝 About This Recipe
Originating from the sun-drenched valleys of Trentino, Italy, Carne Salada is a masterpiece of artisanal curing, featuring lean beef rubbed with aromatic herbs and sea salt. This preparation celebrates the meat in its purest form—sliced paper-thin and served raw to highlight its silky texture and delicate, peppery profile. It is a sophisticated, refreshing dish that balances the saltiness of the beef with the brightness of lemon and the nutty crunch of aged cheese.
🥗 Ingredients
The Meat
- 400 grams Carne Salada (Eye of Round or Top Round) (authentic cured beef from Trentino, chilled)
The Dressing
- 4 tablespoons Extra Virgin Olive Oil (use a high-quality, fruity Garda oil if possible)
- 1 tablespoon Fresh Lemon Juice (strained of seeds)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Maldon Sea Salt (to taste, remember the meat is already salted)
The Salad and Garnish
- 100 grams Baby Arugula (Rocket) (washed and dried thoroughly)
- 60 grams Grana Padano or Parmigiano Reggiano (aged at least 24 months)
- 8-10 pieces Pickled Pearl Onions (sliced into thin rings)
- 1 tablespoon Capers (non-pareil variety, drained)
- 2 tablespoons Pine Nuts (lightly toasted)
👨🍳 Instructions
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1
Place your serving plates in the refrigerator for at least 15 minutes before starting. A chilled plate keeps the raw beef at the perfect temperature and texture.
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2
Ensure the Carne Salada is very cold; if it is too soft, place it in the freezer for 20 minutes to firm up. This makes achieving paper-thin slices much easier.
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3
Using a very sharp slicing knife or a meat slicer, cut the beef into translucent slices, approximately 1-2mm thick.
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4
Arrange the beef slices on the chilled plates in a single layer, slightly overlapping them to create a beautiful circular 'rose' pattern.
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5
In a small glass bowl, whisk together the extra virgin olive oil and lemon juice until slightly emulsified.
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6
Using a pastry brush or a small spoon, lightly coat the surface of the beef with the oil and lemon dressing. Do not over-saturate; the meat should glisten, not swim.
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7
Season the meat very lightly with freshly cracked black pepper. Be cautious with salt, as Carne Salada is traditionally dry-cured with salt.
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8
In a separate bowl, toss the arugula with a tiny drop of olive oil just to give it a sheen.
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9
Place a generous handful of the dressed arugula in the center of each plate, creating a small mound on top of the beef.
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10
Scatter the sliced pickled onions and drained capers over the meat and salad for pops of acidity.
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11
Use a vegetable peeler to shave large, thin shards of Grana Padano directly over the dish.
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12
Sprinkle the toasted pine nuts over the top for a subtle crunch and buttery finish.
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13
Serve immediately while the meat is still cool, perhaps with a final tiny drizzle of olive oil for the table.
💡 Chef's Tips
Always slice against the grain of the meat to ensure the most tender bite. If you cannot find Carne Salada, high-quality Bresaola is a suitable substitute, though it is drier and more intensely flavored. Avoid using bottled lemon juice; the aromatic oils in fresh lemon zest and juice are essential for cutting through the richness of the beef. Toast your pine nuts in a dry pan over medium heat for only 2-3 minutes until golden; they burn very quickly! For a more rustic version, you can sear the Carne Salada very briefly (10 seconds per side) and serve it warm with beans.
🍽️ Serving Suggestions
Pair with a crisp, dry white wine from the Trentino region, such as a Nosiola or a Pinot Grigio. Serve alongside 'Fasoi en Poncia' (slow-cooked borlotti beans) for a traditional Alto Adige experience. Accompany with warm, crusty ciabatta bread or traditional rye Schüttelbrot. A side of pickled mushrooms or artichoke hearts complements the cured flavors beautifully. For a modern twist, add a few dots of balsamic glaze or truffle oil just before serving.