Bresaola

By on May 11, 2012

 

Have you ever tried bresaola? (pronounced breh-ZOW-la) It may look a little like prosciutto, but it’s beef, not pork — and it’s a specialty of Italy’s Valtellina, the Alpine area in the region of Lombardy (the area in red below). Nowadays, you can find it all over Italy, and in the U.S. too – at least where I live in the Northeast. It’s made with top round or another cut of lean beef, seasoned with salt and spices, then dried and aged for a few months.

It’s sliced paper thin and eaten raw, making it perfect for an easy lunch or dinner — especially on a warm day when you don’t want to turn on the oven. A classic way to serve it is with some arugula and shavings of parmesan cheese, freshly cracked black pepper, a drizzle of olive oil and a squirt of lemon.

If you’re looking for a quick, unusual and delicious appetizer, try mixing a little goat cheese with some chives. Place a dab of the mixture on a slice of bresaola.

Then pick up the edges, bring them toward the center and tie with a chive stem (or a thin slice of leek.)

 

Originally posted on Ciao Chow Linda.

About Ciao Chow Linda

Linda Prospero, is a Princeton, N.J. writer who has lived in Italy and continues to travel there to visit family and explore all its regions. She spent her career as a journalist, and her articles have appeared in publications ranging from The New York Times and Los Angeles Times to the Times of India. But her real passion is Italy -- its art, literature and food -- and sharing that love with others. She is author of the popular blog, Ciao Chow Linda. In my last life, I was a journalist in NYC, but left the rat race to live in Italy for a year with my husband. Back in the states now, I have created this blog to combine my interests of writing and photography with my love of food and travel.

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Bresaola