Bresaola with Fresh Goat Cheese and Marinated Vegetables
Recipe Date:
Serving Size:
6
Cook Time:
00:15:00
Difficulty:
Easy
Measurements:
Imperial (US)
Bresaola is eaten everywhere in Italy, but we bring it back with us to Burgundy whenever we can. It is usually served simply with arugula, shavings of parmesan, a little lemon and olive oil. Purists like it as-is, eating it with their fingers, savoring its intriguing bouquet. In this recipe, marinated vegetables and fresh goat’s cheese complement the complexity of the bresaola, making an elegant mouthful.
Ingredients
- carrot
- celery
- onion
- garlic
- bay leaf
- peppercorns
- vinegar
- olive oil
- fine sea salt
- fresh ground black pepper
- goat cheese
- fresh chive
Directions
Bring a small saucepan of water with a pinch of salt to a boil. Add the carrot, celery, onion, garlic, bay leaf, peppercorns and vinegar. Blanch the vegetables for three minutes and drain. Put in a small bowl and let cool slightly. Add 2 tablespoons of the olive oil and season with salt and pepper. Marinate the vegetables for a couple of hours at room temperature.
When ready to serve, arrange the slices of bresaola on large flat plates. With the tip of a knife dot each slice with a few nuggets of goat’s cheese. Sprinkle over the vegetables. Season again with salt and drizzle over a little olive oil. Serve with snips of fresh chive.