THE SLOE COOK
  • Home
  • About
  • Contact

Food, family, travel, food, the great outdoors and more food.

Bresaola with Truffle Carpaccio

25/1/2016

0 Comments

 
Picture

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
Truffle Carpaccio
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.


0 Comments



Leave a Reply.

    RSS Feed

    Categories

    All
    Argyll & Bute Walks
    BBQ
    Breakfast Ideas
    Camping
    Chicken Recipes
    Fermentation Recipes
    Fish Recipes
    Lamb Recipes
    Light Recipes
    Lunch Recipes
    Meat Recipes
    Opinion
    Quick & Easy Recipes
    Recipes
    Restaurant Reviews
    Sandwich Fillings
    Scottish Trips
    Starter Recipes
    Vegetarian Recipes

    Archives

    December 2017
    June 2017
    May 2017
    April 2017
    March 2017
    November 2016
    April 2016
    March 2016
    February 2016
    January 2016
    September 2015

    Foodies100 Index of UK Food Blogs
    Foodies100
Proudly powered by Weebly
  • Home
  • About
  • Contact