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Home > Learn & Discover > Recipes & pairings > Carpaccio of Bresaola with fresh figs, mascarpone and parsnip
Carpaccio of Bresaola with fresh figs, mascarpone and parsnip

Carpaccio of Bresaola with fresh figs, mascarpone and parsnip

Fine dining from the comfort of your home.

  • Serves 4
  • Less than an hour
  • Pair with Merlot

INGREDIENTS

  • 240g of thinly sliced Bresaola and spread 60g neatly on each plate
  • 6 ripe purple figs sliced into four rounds each
  • 2 -3 parsnips, peeled
  • 150ml vinaigrette
  • Mascarpone cream
  • Baby leaves for garnish
  • Few green seedless grapes

  • For the mascarpone cream
  • 3 Tbsp horseradish cream (from a jar)
  • 250g mascarpone cheese
  • Salt and white pepper
  • Squeeze lemon juice

METHOD

  1. Arrange bresaola slices neatly on four serving plates, creating single layers.
  2. Slice figs into four rounds each and place onto of bresaola.
  3. Thinly slice parsnips using a potato peeler.
  4. Heat oil in a pot and fry parsnips in batches until golden brown and crispy. Season and drain on kitchen paper.
  5. Whisk vinaigrette ingredients together and toss through micro veggies.
  6. Scatter over bresaola.
  7. Whisk the mascarpone-cream ingredients together until stiff. Cover and chill. (You can strain the cream through a fine sieve for an extra-smooth texture.)
  8. Dot mascarpone cream on bresaola and top with crispy parsnips.
  9. Drizzle any leftover vinaigrette around the edges of the plates and garnish carpaccio with sliced grapes. Serve.
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