Do you like BRESAOLA?

As an antipasto, bresaola is usually sliced paper thin and served at room temperature or slightly chilled. It is most commonly eaten on its own, but sometimes may be drizzled with olive oil and lemon juice or balsamic vinegar, and served with rocket salad (rucola), cracked black pepper, and freshly shaved Parmesan cheese. Bresaola is sometimes confused with Carpaccio, which is made from raw beef but it is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top (inside) round, and is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region.A strict trimming process is essential to the rich taste. Legs of beef are thoroughly defatted and seasoned with a dry rub of coarse salt and spices, such as juniper berries, cinnamon and nutmeg. They are then left to cure for a few days. A drying period of between one and three months follows, depending on the weight of the particular bresaola. The meat loses up to 40% of its original weight during aging.

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Created by Andrea Poidomani