Bresaola condita

Ingredients for 4 servings:

• 160 g beef, air-dried and salted (Bresaola), sliced
• 1 bunch arugula
• 40 g cheese (Grana or Parmesan)
• 80 g porcini mushrooms (pickled in olive oil)
• n. B. Olive oil (flavored with porcini mushrooms)
• 50 ml lemon juice
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Veltliner starter

Arrange the bresaola slices on a plate, then scatter the arugula and pickled porcini mushrooms over them. Marinate with olive oil (in which the porcini mushrooms were marinated) and a few drops of lemon juice. Season with salt and pepper to taste. Sprinkle with shaved Grana (or Parmesan) cheese. Serve with a “Panino di Segale,” a rye roll. Bresaola is salted and air-dried beef, a specialty from the Valtellina region. The small pieces are called “Slinzeghe.” A similar product is the so-called “Bündner Fleisch” (Bündner Meat) from Switzerland, which can be used to prepare this appetizer in the same way.