Bresaola con Rucola e Grana

The cool, dry air of the Alps is perfect for air-drying beef. When I was 19 I had a job with our local butcher, who taught me his method for making bresaola, based on his grandfather’s 100-year-old recipe. These days the beef is only salted and lightly smoked, but his grandfather first marinated it in red wine, so the acidity helped break down the meat and tenderised it.