This recipe is based on a dish we had in Udine, Italy a few weeks ago. It was white asparagus season in that part of Friuli and they were all over every menu. The bottarga is the yin and the blood orange is the yang of this recipe.
Posted by Pat on April 19, 2007 11:45 AM
Bresaola is made from raw beef that has been salted and naturally aged. The meat, which is eaten raw, has a delicate flavor and melts in your mouth. Earthy mushrooms and spicy greens provide the perfect compliment to the meat for this salad.
Posted by Pat on November 29, 2006 4:11 AM
Bresaola is air cured beef tenderloin and should always be sliced very thin.
Posted by Pat on November 29, 2006 4:28 AM
This recipe, like most every vegetable recipe should be, is simple. The faster you snatch it from the earth and the less you manipulate it during cooking will ensure your Portabello mushrooms taste their best.
Posted by Pat on November 29, 2006 4:29 AM
Michele and I had this the other night at a restaurant out of town and thought it would be great as a spread on a sandwich (rosemary cotto, cannellini bean spread, arugula) or as just a nice addition to your antipasto plate atop toasted bread.
Posted by Pat on October 10, 2008 4:36 PM
Creamy soup, perfect with Cibatta loaf and an Alsatian Riesling
Posted by Pat on November 29, 2006 4:30 AM