Bresaola from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio and Franco Tarusch
We learned this recipe from a restaurant called Piperno in the Jewish quarter in Rome. The owner very kindly gave us the recipe and demonstrated the method.
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Cooking tools:
- Butcher's twine
- Pepper mill
- Chef's knife
- Cutting board
- Mixing bowl
- Plastic wrap
Ingredients
- 4 strips orange peel
- 12 dried chillies
- 40 black peppercorns
- 3 cloves garlic, crushed
- 24 cloves
- 12 bay leaves
- a large bunch of rosemary
- 750 g/1¾ lb coarse sea salt
- enough red and white wine to cover the joint (equal amounts)
- chopped chives
- fresh roughly ground black pepper
- extra-virgin olive oil
- 4 kg/9 lb topside beef (after trimming)
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