BRESAOLA WITH BALSAMIC VINEGAR OF MODENA
Ingredients (4 people amount):
300 g (10.6 oz- 0.66 lb) of bresaola (dry-salted beef) ,1 tuft of rocket, 2 spoons of extra-virgin olive-oil, the juice of 1 lemon, 150 g (5.3 oz-0.33 lb) of Parmesan cheese cut to little pieces, salt, pepper, 2 spoons of Balsamic Vinegar of Modena
1) Cut bresaola into thin slices. Wash rocket, then dry using blotting pad and cut off the hardest part of the stem.
2) Take a bowl and mix lemon juice, oil, a sprinkle of pepper and a pinch of salt.
3) Take bresaola slices, brush them with the mixture, strew with rocket leaves, the shaved Parmesan cheese slices and Balsamic Vinegar of Modena drops.
4) Roll up slices as to form sticks, fix them with toothpicks and serve.
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