Thinly sliced cured beef with goat cheese dressing


by: Elisia

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


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serves: 4

3 1/2 ounces soft fresh goat choose

3 tablespoons white wine vinegar

6 tablespoons extra virgin olive oil

1/2 lemon (juice)

4 handfuls of arugula

7 ounces thinly sliced bresaola

salt and pepper

Nutrition Facts
Thinly sliced cured beef with goat cheese dressing

Servings Per Recipe: 4

Amount per Serving

Calories: 329

  • Total Fat: 28.1 g
  •     Saturated Fat: 7.5 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 42.2 mg
  • Sodium: 130.5 mg
  • Total Carbs: 1.7 g
  •     Dietary Fiber: 0.3 g
  •     Sugars: 0.9 g
  • Protein: 15.8 g

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

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

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

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