When Rishi swung by the other day on our way to the vineyards, he came bearing a gift: a Ziploc bag containing thinly sliced meat.
“It looks like carpaccio,” I said.
“It’s Bresaola,” he said, before putting it in the fridge.
I’m embarrassed to admit I didn’t know what Bresaola was and had to Google it later on. I found out it’s cured eye of round beef that’s air-dried for several months, then sliced paper-thin. Also rather expensive and not terribly easy to find.
I read the best way to eat Bresaola was to grate Parmesan on top and add a drizzle of lemon juice and olive oil. So that’s what I did.
Now I understand why this cured meat is so prized. It’s really, really delicious. Gorgeous deep red color, salty and spiced flavor akin to a fine salami, and a soft, silky texture that can only come from being sliced so thin. Delicate but substantial. Does that make sense?
Big thanks to Rishi for this treat. A friend who arrives with a bag of Bresaola? Now that’s a pal.
I Eat Bresaola, I Swoon
When Rishi swung by the other day on our way to the vineyards, he came bearing a gift: a Ziploc bag containing thinly sliced meat.
“It looks like carpaccio,” I said.
“It’s Bresaola,” he said, before putting it in the fridge.
I’m embarrassed to admit I didn’t know what Bresaola was and had to Google it later on. I found out it’s cured eye of round beef that’s air-dried for several months, then sliced paper-thin. Also rather expensive and not terribly easy to find.
I read the best way to eat Bresaola was to grate Parmesan on top and add a drizzle of lemon juice and olive oil. So that’s what I did.
Now I understand why this cured meat is so prized. It’s really, really delicious. Gorgeous deep red color, salty and spiced flavor akin to a fine salami, and a soft, silky texture that can only come from being sliced so thin. Delicate but substantial. Does that make sense?
Big thanks to Rishi for this treat. A friend who arrives with a bag of Bresaola? Now that’s a pal.