Chef Donato Cofano is the owner of Tacco & Tosca restaurant in Middle Park, Victoria. The Italian eatery is known for its trattoria-style approach to dining, which combines premium local produce with classic Italian techniques.
Bresaola originated in Valtellina in the Lombardy region in Italy, and sees beef salted and seasoned with garlic and spices before its air-dried for around three weeks.
The savoury quality of the cured meat means it’s the ideal fit with celery, pear, and Grana Padano PDO, which is Cofano’s cheese of choice at the restaurant. “One of my favourite dishes to make with Grana Padano is carpaccio bresaola,” he says.
The chef’s composition of the dish starts with layering thin slices of bresaola on a plate before adding chopped celery and sliced pear for freshness.
The dish is dressed with a vinaigrette of olive oil and balsamic and garnished with celery leaves before Grana Padano PDO is shaved over the top.
“The taste is sweet and not too aggressive,” says Cofano. “The dish has balance between the beef, pear, balsamic, and celery which all go together.”
Serves 4 people
- 300g thinly sliced beef bresaola
- 1 celery heart
- 1 green pear
- 1 lemon
- 100ml extra virgin olive oil
- 30ml balsamic vinegar
- 30ml balsamic glaze
- 100g Grana Padano PDO
- Salt and pepper
- Thinly slice celery heart and pear into medium-sized pieces.
- Place the thin slices of beef bresaola in a plate and place the slices of celery heart and pear on top of the bresaola.
- Mix extra virgin olive oil, balsamic vinegar, and juice of a lemon in a bowl and pour the dressing over the bresaola, pear, and celery.
- Shave the Grana Padano PDO 16 months over the plate.
- Finish off by drizzling the balsamic glaze.
For more information on Grana Padano PDO, visit congafoods.com.au