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Bresaola Carpaccio with Figs and Parmigiano ReggianoA web-exclusive recipe from Italian Cooking and Living
8 thin slices Bresaola
4 figs, quartered
2 tablespoon extra-virgin
olive oil
1 teaspoon lemon juice
salt and freshly ground black pepper
4 ounces Parmigiano
Reggiano, shaved
Arrange the slices of bresaola on a platter. Position the
fig quarters in the center of the platter and around the edges like rays of
the sun, flesh side out, and drizzle the bresaola and figs with the olive oil
and lemon juice. Season with salt and pepper, and heap the center with the shaved
Parmigiano. Serve. Serves 2
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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