||Antipasto di bresaola.
Bresaola is air-dried, salted beef that has been aged two or three months.
It originates in Lombardy in Valtellina, an Alpine valley running east-west from the northern end of
Lago di Como to the Swiss border. Bresaola is dark red to purple, lean and tender, with a sweet, musty scent.
- 2 lemons
- 12 slices bresaola
- YIELD: Serves 2
- Arrange 6 slices of the bresaola on 2 plates, folding them partially to create a 3-dimensional landscape
- Cut the lemons in half. Spiral-cut each of the halves, arrange 2 on each plate and serve immediately.
back to Radim and Lisa's Well-Travelled Cookbook | email us
Last updated: September 12, 2014
Photograph from Wikimedia Commons used under the terms of the GNU Free Documentation License.