Bresaola with Black Truffle Oil
Recipe from Rosario Safina’s book Truffles, Ultimate Luxury Everyday Pleasure
6 to 8 ounces thinly sliced bresaola
1 to 1 1/2 tablespoons da rosario organic black truffle oil
fleur du sel or other coarse salt (optional)
coarsely ground black pepper
2 tablespoons minced flat-leaf parsley
Arrange the bresaola “flower petal” fashion, overlapping the slices slightly in the center as necessary, on 4 salad plates. Drizzle with the truffle oil, and sprinkle with a little fleur de sel, if using. Season with coarse black pepper, garnish with the parsley, and serve at once.
Sommelier Wine Suggestion: Calera “Central Coast” Pinot Noir 1996, California
Note: Look for bresaola in specialty Italian and other gourmet markets. Store it well-wrapped in the refrigerator and plan to use within a day. Like other cured meats, bresaola goes well with truffles.