How To Serve Bresaola Food

INVOLTINI DI BRESAOLA: ROLLED BRESAOLA

Involtini Di Bresaola: Rolled Bresaola image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 5

Ingredients

Generous 1/2 pound/250 g fresh sheep's milk ricotta cheese
2 tablespoons/ 30 ml extra-virgin olive oil
Freshly ground black pepper
16 slices bresaola (air-dried cured beef)
Small bunch fresh rucola (rocket or arugula)

Steps:

To make the filling for the involtini: Mix the ricotta, olive oil, and black pepper in a bowl. Then place a large spoonful of the ricotta filling in the centre of a slice of bresaola. Add some rucola and roll the bresaola into a log. Repeat the process using the remaining bresaola, cheese mixture, and rucola. Plate and serve immediately.

BRESAOLA WITH EXOTIC FRUIT SALSA

Bresaola with exotic fruit salsa image

Clever shopping is key. Use packs of prepared fruits to be super-quick and, if you can't find bresaola, use prosciutto

Provided by Mary Cadogan

Categories Canapes, Dinner, Starter, Supper

Time 10m

Number Of Ingredients 7

Ingredients

6 pineapple slices, finely chopped
6 mango slices, chopped into cubes
18-24 slices bresaola (try the deli counter)
pack of rocket or watercress
olive oil , to serve
balsamic vinegar , to serve
olive ciabatta , warmed, to serve

Steps:

Mix together the pineapple and mango. Arrange the slices of bresaola on 6 serving plates with a small handful of rocket or watercress on each. Spoon over the fruit salsa and drizzle with a little olive oil and balsamic vinegar just before serving. Serve with slices of warmed olive ciabatta.

Nutrition Facts : Calories 126 calories, Fat 4 grams fat, Carbohydrate 7 grams carbohydrates, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 2.01 milligram of sodium

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If this hasn't already been carried out by your butcher, ensure the beef is trimmed of any sinew or fat on the outside.
Using the mortar and pestle, apart from the salt and sodium nitrate, roughly crush all the ingredient to make the cure. The aim is to release the natural oils and not to make a fine powder.
Mix the crushed cure ingredients with the salt and sodium nitrate.The sodium nitrate is optional as it serves as a preservative to retain the red colour of the meat.
Place the meat in a small container and coat it with the salt cure mix. With clean tongs turn a few times, cover the container with a lid or clingfilm and refrigerate.

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Make sure your meat has most of the fat and all of the sinew removed. Bresaola is supposed to be lean. Trim the ends to make a nice cylinder.
Mix all the spices together and massage them into the meat so it is well coated. Save any excess spices.
Put the meat and the excess spices into a plastic or other non-reactive container and put in the refrigerator. Cure this for 12 days, turning the meat over once a day. Pour off any liquid that accumulates, and redistribute the spices as needed. If the meat is 2 inches wide or less, cure for only 6 to 10 days. The meat is ready when it feels firm.
Rinse off the spices under cold water and pat dry with paper towels. It's OK if some spices stay stuck to the meat. You just don't want them all there for a bresaola. In pastirma and apokti, new ground spices are added at this step, so if you want to, you can add another round of spices -- just leave out the salt, curing salt and sugar.

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