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Bresaola Carpaccio with Figs and Parmigiano Reggiano

A 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

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    The Magazine of La Cucina Italiana