in Italy

Matteo's Bresaola alla Valtellina

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Ingredients for 4 servings:

  • 160 g beef, cured and dried (Bresaola), thinly sliced
  • 1 lemon(s), the juice
  • 4 tsp olive oil, high quality
  • black pepper, freshly ground

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Air-dried beef Veltliner style

From the Alps southward, this dish is known in various variations. This one is from Milan – bresaola is tender, lean beef, salted and air-dried. Other variations include Bündnerfleisch from Switzerland or from Tuscany with wild boar ham. Allora – arrange the bresaola beautifully on a plate. Drizzle with lemon juice and olive oil. Grind freshly ground black pepper over it. Serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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