Thin slices of an air-dried beef fillet, drizzled with oil, lemon juice, and grated Parmesan.
Originating in the alpine valley of Valtellina, not far from Milan, «bresaola» is a beef fillet which is first cured in salt and spices, and then hung to dry for at least 1 months. The microclimate of the Alps offers ideal conditions for its ageing process. A close (but dryer) relative is the Swiss «Viande des Grisons» or « Bündnerfleisch».
100 g | bresaola (dried meat), or "viande des Grisons", thinly sliced | 20 slices | |
4 tsp | extra virgin olive oil | 20 mL | |
2 tsp | lemon juice, freshly squeezed | 1/4 lemon | |
3 tbsp | Parmesan cheese, grated | 9 g | |
ground pepper to taste [optional] |
At the store, have the bresaola sliced very thin (paper-thin), so its taste will then be at its best.
Arrange bresaola slices slightly overlapping on a large platter. Drizzle with the oil and lemon juice. Add pepper to taste (not salt, since this meat is already rather salty). Let stand for a few minutes.
Grate some Parmesan cheese on top and serve immediately.
per 1 serving (70 g)
Amount % Daily Value |
Calories 180 |
Fat 12 g 18 % |
Saturated
2 g
10 % |
Cholesterol 0 mg |
Sodium 70 mg 3 % |
Carbohydrate 1 g 0 % |
Fibre 0 g 0 % |
Sugars 0 g |
Net Carbs 1 g |
Protein 18 g |
Vitamin A 0 % |
Vitamin C 4 % |
Calcium 5 % |
Iron 9 % |
Food Group | Exchanges |
---|---|
Fruits | 0 |
Meat and Alternatives | 2 |
Fats | 2 |