Bresaola with goat cheese
bresaola (chipped beef can be a similar alternative) *
creamy goat cheese (Philadelphia is a good alternative)
fresh herbs (basil, oregano, parsley)
salt & pepper
extra virgin olive oil
stands of chives
fresh lettuce or arugula
mix cheese with salt, pepper, finely chopped herbs (choose one – the freshest is always the best) and a dash of extra virgin olive oil - mix together until uniform and creamy
if bresaola is moist then put a dab of cheese in the middle and close up like a sack and tie with a strand of chives
if bresaola is dry and it is possible that it will rip when bunching it up then spread on the entire slice and roll
place bundles on a bed of finely chopped lettuce or arugola, sprinkle extra virgin olive oil and serve with a fresh sparkling white wine
* Bresaola is air-dried salted beef that has been aged about 2-3 months until it becomes hard and a dark red, almost purple colour. It is made from eye of round and is lean and tender with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region.
The word comes from the diminutive of Italian dialectal bresada, which is the past participle form of brasare, meaning to braise, as in French braiser.
