Bresaola with Truffle
Serves 4

9 - 12 slices of Bresaola
Parmigiano-Reggiano cheese (in a block so it can be shaved later)
4 tablespoons extra virgin olive oil
1 lemon
1 sprig of arugula
1 small white truffle

Bresaola is air cured beef tenderloin and should always be sliced very thin.

Arrange bresaola flat on each of the four plates and refrigerate for 30 minutes. Top beef with arugula, shaved parmesan, sprinkle of olive oil, squirt of lemon. Finish at the table with shaved truffle over each plate.

Posted by Pat on November 29, 2006 4:28 AM

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