Bresaola with fruit carpaccio
(serves 4)

5.64 ounces (160 gr.) bresaola
8 ripened figs
2 pears
½ Cantaloupe melon
1.4 tablespoon (20 gr.) slivered almonds
lemon juice

To harden, place the fruits in deep freeze, about 20 minutes. In a nonstick pan, toast the slivered almonds and set aside. Cut the figs in thin cloves. Wash the pears, remove the stems, keeping them intact. Slice the melon in half lenghwise and remove the seeds. With a mandolin or slicer, slice the fruits very thin. In a bowl whisk together lemon juice, oil and salt. Spread the fruit and bresaola into the plates, sprinkle with toasted almonds, season with the vinaigrette and serve immediately.

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