Bresaola con Rucola e Grana from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir
The cool, dry air of the Alps is perfect for air-drying beef. When I was 19 I had a job with our local butcher, who taught me his method for making bresaola, based on his grandfather’s...
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Ingredients
- 200 g Grana Padano, shaved
- 300 g sliced bresaola
- Chisolini, to serve
- extra virgin olive oil, for drizzling
- 1 large handful baby rocket leaves
- salt flakes and freshly ground black pepper
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