Pork has its prosciutto, and beef has bresaola. This is an Italian cured beef, served sliced paper-thin so that the pieces are almost transparent. The beef is first seasoned with a dry rub of spices and coarse salt, and hung to dry for a few days. That's followed by a curing process of between one to three months. The result is tender and full of flavour. Bresaola is usually served at room temperature or slightly chilled as part of an antipasto, or as a star on its own sitting on a bed of rucola (rocket) or light salad greens with a drizzle of olive oil and maybe a squeeze of lemon to allow the taste to shine through. One of my favorite Bresaola antipasti is Involtini Di Bresaola. |
