Читать книгу Made in Italy: Food and Stories - Giorgio Locatelli - Страница 71

Bresaola of beef is another of our Lombardia specialities from the Valtellina valley. It is raw fillet that has been salted, marinated in wine and herbs, and then air-dried to give it a lovely, delicate flavour. It is sliced very thinly to serve as an antipasto, traditionally with oil, lemon juice and black pepper. At the restaurant, we like to be a little different…

100g soft fresh goats’ cheese

3 tablespoons white wine vinegar

6 tablespoons extra-virgin olive oil

juice of ½ lemon

4 handfuls of rocket

200g thinly sliced bresaola

salt and pepper

Put the cheese into a bowl and mash with a fork until it becomes a little more smooth. Slowly mix in the vinegar and 5 tablespoons of the oil. The mixture should still be a little coarse.

Mix the lemon juice with the rest of the oil and use to dress the rocket lightly. Season to taste.

Put a small bunch of rocket in the centre of each slice of bresaola (roll up if you like). Arrange on serving plates and drizzle with the goat’s cheese dressing. Finish with a good grinding of black pepper.