Bresaola al Limone

Today we're celebrating one of Italy's most elegant antipasti - Bresaola al Limone! This dish is pure poetry on a plate, where the delicate, air-dried beef from Valtellina meets the bright sunshine of Mediterranean lemons. It's simplicity at its most sophisticated!

Prep: 20 minutes

What You Need (Serves 4)

From our kitchen to yours:

Bresaola – 200g - thinly sliced

From your pantry:

Juice of one fresh lemon

4 tbps extra virgin olive oil

Freshly ground black pepper

Equipment:

Small Bowl

Whisk

Meat Slicer / Mandolin / Sharp Knife

Instructions:

The artistic layout

Time to unleash your inner food stylist! Arrange the bresaola slices on a beautiful serving plate like you're creating a work of art. Overlap them slightly, creating elegant waves across the plate, or perhaps place in a circular pattern to form a blooming rose, try your hand at a spiral from the centre or creating rosette clusters.

Magic Seasoning

In a small bowl, whisk together the fresh lemon juice and extra virgin olive oil. This is your golden elixir - the bridge between the mountains and the sea! The acidity of the lemon will awaken the bresaola's delicate flavors.

Dressing

Drizzle your lemon-oil mixture evenly over the bresaola - but go easy. A light shimmer is all it takes to wake up the flavours and make your plate shine. Think of it as liquid sunshine — just enough to make each slice glisten, not swim,

The finishing touch

Finish with a generous grinding of fresh black pepper. The pepper adds that little spark of heat that makes everything sing in harmony!

Patience

Bresaola al Limone is perfect as an antipasto with crusty bread and perhaps some aged Parmigiano-Reggiano shavings. Pair it with a crisp Franciacorta or a light Pinot Grigio from Alto Adige. It's also beautiful alongside fresh arugula or fichi (figs) when in season!

Remember, cari amici - sometimes the most beautiful dishes are the simplest ones. Bresaola al Limone proves that with quality ingredients and a little Italian know-how, you can create something truly spectacular. Buon appetito!

La Storia della Bresaola

Bresaola comes from the beautiful valleys of Lombardy, where mountain air and ancient traditions create this ruby-red delicacy. For centuries, the people of Valtellina have been perfecting this art of air-drying beef, creating something that's not just food - it's pure Alpine poetry!

Bring Italy to Your Table: Make it the traditional way with our carefully selected ingredients –Shop SaporEat for your next taste of Italy.

 

 

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