Carpaccio is typically thinly sliced raw meat served as an appetizer. In this dish, I like to use bresaola, or air-dried beef from Northern Italy. It's incredibly flavorful and a little goes a long way. To complete the "appetizer for dinner" concept, I added honeydew melon and shaved Asiago cheese. Note about bresaola: Bresaola or brisaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple. It is made from top round and is lean and tender with a sweet, musty smell.
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