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Bresaola Antipasto

A web-exclusive recipe from Italian Cooking and Living

  • 4 ounces Italian bresaola, sliced paper-thin
  • 2 ounces grana padano shards
  • 3 tablespoons extra-virgin olive oil
  • juice of 1 lemon
  • freshly ground black pepper

Arrange the bresaola slices, slightly overlapping, on a large serving platter. Cover with the grana padano shards. Drizzle with the olive oil and the lemon juice. Season with the black pepper. Serves 4



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