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Bresaola with Black Truffle Oil
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6 to 8 ounces thinly sliced bresaola
1 to 1 1/2 tablespoons da rosario organic black truffle oil
fleur du sel or other coarse salt (optional)
coarsely ground black pepper
2 tablespoons minced flat-leaf parsley
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Arrange the bresaola “flower petal” fashion, overlapping the slices slightly in the center as necessary, on 4 salad plates.
Drizzle with the truffle oil, and sprinkle with a little fleur de sel, if using.
Season with coarse black pepper, garnish with the parsley, and serve at once.
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Preparation Time: 15 |
Serves: 4 |
| Recipe Origin: United States |
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Submitted by: |
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Rosario Safina
New York
United States |
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| This recipe has been viewed 3000 times. |
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