Bresaola with Truffle Carpaccio
Quick lunch, light supper or starter, 10 minutes and easy
4 slices of Bresaola per person - best you can afford
Handful of washed and dried watercress and rocket leaves - leave in iced water for 10 mins to pep up
Sliced Parmesan cheese crumbled - use a vegetable peeler and crumble in your hands
A lemon sliced into quarters
Black Truffle Oil
Lay the Bresaola out, liberally add the truffle carpaccio, the jars are packed so there's plenty to go around. From a height, to ensure an even spread, scatter the Parmesan crumbs, drizzle over the truffle oil and finally add a generous squirt of lemon juice. Don't forget to season the salad leaves, it makes all the difference.
This would be divine with beef carpaccio too.
Heat a pan up till smoking, add the filet of beef and sear on all sides. Cool and wrap tightly in cling film before putting it in the freezer for 30 minutes to make it much easier to slice the beef thinly. In this house we don't bother slicing it too thinly, just as it comes and loaded with truffle carpaccio, truffle oil, Parmesan and lemon juice is enough of a treat for us.