Bresaola with Mushrooms and Walnuts - Bresaola con funghi e noci
Bresaola is produced in Val Tellina, in the Northern part of Lombardy region. It is seasoned and air dried beef. It has unique taste and flavor and usually it’s not eaten alone. When you buy it check that has the trademark IGP and make sure it is cut really thin otherwise it won’t taste right.
This is one of my favorite ways to prepare bresaola and I usually have it as a main course for dinner.
Bresaola with mushrooms and walnuts
Ingredients:
7 oz. thinly sliced Italian Bresaola
2/3 cup coarsely chopped walnuts
4 cultivated mushrooms
about 1 cup thinly sliced Italian Parmesan
4 Tbsp. extra virgin olive oil
salt and pepper to taste
Instructions:
1. Lay the bresaola out on a serving dish or 4 small plates depending on how you want to serve it. Overlap the slices so the the plate is completely covered.
2. Clean the mushrooms with a dump rag, eliminate part of the stem. Now slice the mushrooms and place them on the bresaola.
3. Sprinkle the chopped walnuts on the bresaola. The walnuts don’t need to be chopped too fine.
4. Add the Parmesan.
5. Lastly add the olive oil, salt and pepper and serve.
Notes:
You can also use this recipe as a main course.
