Conga Foods

Bresaola Carpaccio with Pears, Heart of Celery, Balsamic Vinegar and Grana Padano


  • 300g thin 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

5 Steps

By: Chef Donato Cofano

Step 1

Thinly slice celery heart and pear into medium size pieces

Step 2

Place the thin slices of beef bresaola in a plate and place the slices of celery heart and pear on top of the bresaola.

Step 3

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

Step 4

Shave the Grana Padano PDO 16 months over the plate

Step 5

Finish off by drizzling the balsamic glaze

You might also like

Extra Virgin Olive Oil Mayo with Pork Scotch Egg thumbnail

Extra Virgin Olive Oil Mayo with Pork Scotch Egg

20 Mins | Serves 4

For the mayonnaise, place egg yolks, vinegar, mustard, half the oil and a pinch of sea salt into the jug of a stick blender.

Peach & Vanilla Olive Oil Slice thumbnail

Peach & Vanilla Olive Oil Slice

1 Hr | Serves 8

Preheat an oven to 180 degrees (C). Grease and line the base and sides of a 30 cm x 20 cm rectangle baking tray with high sides

Flourless Chocolate Espresso Cake thumbnail

Flourless Chocolate Espresso Cake

50 Mins | Serves 6-8

Place the chocolate and olive oil into a large bowl over a pot of gently simmering water and stir occasionally until the chocolate has melted.