Bresaola is soft, salted and air-dried beef eaten raw. The original and best examples hail from the Valtellina mountains on the borders of Italy and Switzerland. Cut into thin, succulent, almost translucent ruby-red slices and served with olive oil, lemon juice and Parmesan, bresaola is one of the classic Italian starters.
Recipe Authors: Nick Sandler & Johnny Acton
Photography by Peter Cassidy
Reproduced courtesy of Kyle Cathie (publishing) Ltd.
|Publisher's Copyrighted Material|
For 1 Batch(es)