Bresaola

Spiced Beef Filet

Preparation info

  • Serves

    10

    as a first course
    • Difficulty

      Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

This is our version of bresaola, Italian air-dried beef The curing process takes about ten days and is worth the wait. We like to slice this thin and serve it as an appetizer with slices of ricotta salata, a slightly salty sheep’s milk cheese, and/or slices of sautéed artichokes on a bed of arugula or winter greens. You could also serve the sliced beef as an hors d’oeuvre without the accompaniments but with a ginger or horseradish aioli for a dipping sauce. Finally, you could