Bresaola with Fresh Goat Cheese and Marinated Vegetables
Bresaola is eaten everywhere in Italy, but we bring it back with us to Burgundy whenever we can. It is usually served simply with arugula, shavings of parmesan, a little lemon and olive oil. Purists like it as-is, eating it with their fingers, savoring its intriguing bouquet. In this recipe, marinated vegetables and fresh goat’s cheese complement the complexity of the bresaola, making an elegant mouthful.
Serves 6
Bring a small saucepan of water with a pinch of salt to a boil. Add the carrot, celery, onion, garlic, bay leaf, peppercorns and vinegar. Blanch the vegetables for three minutes and drain. Put in a small bowl and let cool slightly. Add 2 tablespoons of the olive oil and season with salt and pepper. Marinate the vegetables for a couple of hours at room temperature.
When ready to serve, arrange the slices of bresaola on large flat plates. With the tip of a knife dot each slice with a few nuggets of goat’s cheese. Sprinkle over the vegetables. Season again with salt and drizzle over a little olive oil. Serve with snips of fresh chive.
We’re looking for a mouthful of fruit here. And what better than a young gutsy simple Bourgogne Rouge. And we are spoiled for choice! Bernard Munier, Pascal Borgeot, the Domaine Marchand Freres, Jean- Jacques Girard as well as his brother Phillipe and of course Thierry Mortet all make great ones.
Your best bet might be to try our introductory mixed case! They are all there… and then some!