|
|
|
 |
|
|
Bresaola with Black Truffle Oil
|
 |
|
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
|
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.
|
 |
Preparation Time: 15 |
Serves: 4 |
| Recipe Origin: United States |
|
Submitted by: |
|
Rosario Safina
New York
United States |
|
|
|
|
| This recipe has been viewed 2950 times. |
|
|
|
