Friday, November 20, 2009

Brace Yourself For More Bresaola - Insalata Bresaola

Since you can never have too much of a good thing, I decided to revisit Bresaola in it's more familiar form -- Served along the same line as Carpaccio, although I tend to think of it as a salad. Very simple, very easy.... and all kinds of delicious. This recipe is per plate, so if you are preparing it for 4 people, simply quadruple it.

Insalata Bresaola

6 Bresaola slices
Olive oil for drizzling
1 tsp Capers, rinsed
1 TB Parmigiano-Reggiano, shaved or Gruyere
1/4 cup Arugala, chopped
2-3 Lemon Slices or Drizzle with Balsamic Vinegar

Lay down the slices on the plate.

Drizzle with Olive oil

Add shaved Parmigiano-Reggiano

Rinse the capers. (always rinse capers before using)

Scatter them over the Bresaola.

Add a chopped Arugala in the center.

Serve with Lemon slices or if you choose, drizzle with Balsamic vinegar.

Mangia!!
~~

3 comments:

Patti T. said...

I am guessing this is like out local dried beef, except it is not smoked at all. Would that be correct? I think I would enjoy this with our local dried beef, since I don't know any place nearby that would carry the bresaola.

Danielle said...

as simple as this dish is, the flavors sound wonderful! I love the combo of the cheese, capers and lemons in general...the rest is just really good fluff

Danielle said...

as simple as this dish is, the flavors sound wonderful! I love the combo of the cheese, capers and lemons in general...the rest is just really good fluff