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.
Serves 4

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.

1 comment:

Chef E said...

I got the truffle oil and am posting about it tomorrow!