Bresaola
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.)
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che deliziosa proposta per l'aperitivo Linda!Buona giornata…
I love this refined tasting dried meat! A great way of serving it.
Cheers,
Rosa
I love your photos and your recipes they want me to get up right now and try them
Just looking at that makes me happy! What a great idea for appetizers or lunch! You're the bomb Linda!
Love bresoala and can find it here in specialty stores. I think I will make this for my mother on Sunday – just to see her swoon!
I would love these beautiful little appy's but know I will never find bresaola locally. Next time I'm in Chicago this will be at the top of my shopping list.
Wow!! What a lovely presentation. And a perfect meal for the upcoming warmer months. I really enjoyed reading the background and source info about bresaola. For me, and I am sure for others, background knowledge makes the eating much more interesting. The purses are just the cats' meow. Nice ejob! This one will most certainly make an appearance in my home. Thanks for a terrific post.
Love your little bundles! The first time I had bresaola my Italian tutor made a wonderful platter for me with the arugula and cheese. Loved it!
These purses are beautiful and I love the chive blossoms, my favorite.
Those little goat cheese purses are gorgeous. I've never tried braesola–but I'm headed to Italy this weekend, so I'll keep an eye out for it!
Brava! I like the re-interpreted presentation.
Yes, I have tried it, but not like that!!!!!
Brilliant idea and your presentaion is beautiful. Love it.
Sono deliziosi questi pacchettini di bresaola. un abbraccio Daniela.
Love the little bundles! Great appetizer idea. I'll have to see if I can find Bresaola to try these.
I've never had bresaola before! i must retify this. It looks so tasty and I love the chive tie idea. Linda.
I have never had bresaola before but I am liking the sound of those little parcels!
The bresaola's are so cute. Would be great to serve at a dinner party or catered event.
Dear Linda, It looks wonderful. What a beautiful presentation. Blessings dear. Catherine xo
Wow! My chives are in full bloom, and I think they are so pretty. This is one of the prettiest photos you've shown, yet. No, I've never had that and a not sure if I can find it where I live– but I will look. This, and a cold class of Italian beer would do just fine for me.
Oh you have made me so hungry! Gorgeous…I love this!
Hello Fellow Linda.
This looks amazing! I haven't heard of it, so it will be a wonderful addition to my recipes. My husband I are planning a trip to Italy after he retires. Your photos are so vivid and wonderful. Thanks for sharing.
how lovely and so pretty. Fantastic for appetizers. Nice to have found your blog! happy weekend.
This looks so great, and is almost exactly like the salad I ate in a restaurant in Venice. It was one of the best meals of my life. How can you beat those flavors?