If you don’t want to cook but like to impress at a dinner party, bresaola is what you should look for in an antipasto. Bresaola is Italian air-dried, salted beef that has been aged two or three months. Like carpaccio (raw beef) it is often served with shaved parmesan, roasted pine nuts and arugula, but it has much more flavor. Bresaola has a very rich pleasant flavor. I like to brush the bresaola with a bit of aged balsamic vinegar. The good stuff is called aceto balsamico tradizionale, is aged for at least 12 years, and very expensive. But you only need half a teaspoon or so per serving.
This is so easy you don’t really need a recipe, but I’m writing about this anyway because it’s so good. Bresaola with the same toppings are also great on freshly baked ciabatta bread as a wonderful sandwich.
6 slices of thinly sliced bresaola, about 55 grams (2 oz)
1 tsp roasted pine nuts
small handful of arugula
some freshly shaved parmigiano reggiano
1/2 tsp aceto balsamico tradizionale (or lemon juice)
1/2 Tbsp good extra virgin olive oil
That’s all. Perhaps you’d like to add some freshly cracked black pepper as well. Serve with crusty Italian bread or ciabatta.
If you go easy on the balsamic, this is a very forgiving this that could work with a prosecco, a full-bodied white, a dry rosé, or a light red. A very dry lambrusco could be great as well.