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Bresaola with Fresh Goat Cheese and Marinated Vegetables

Bresaola with Fresh Goat Cheese and Marinated Vegetables
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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.
  • carrot
  • celery
  • onion
  • garlic
  • bay leaf
  • peppercorns
  • vinegar
  • olive oil
  • fine sea salt
  • fresh ground black pepper
  • goat cheese
  • fresh chive

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.

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