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Bresaola Antipasto        CD   HD   Italian    15mins

Serves 4     Cold   Beef  Vegetables  Salads  Hors d'oeuvre Appetizer  Starter  Eggless  Italy  Europe



50g/2oz Capers

1 tbsp Plain Flour

3 tbsp Olive Oil

8 Fresh Sprigs Parsley

1 teasp Lemon Juice

16 Slices Bresaola

Continental Mixed Salad Leaves

25g/1oz Pecorino Cheese

For the Dressing

˝ Shallot, very finely chopped

1 teasp Cider Vinegar

˝ teasp Dijon Mustard

2 teasp Honey

4 tbsp Olive Oil

Salt and Pepper




1. Soak the capers in cold water for 30 minutes. Drain and pat dry with kitchen paper, then dust with the flour.


2. Heat the oil in a small frying pan and fry the capers for 2-3 minutes until crisp and golden. Add the parsley leaves and fry for 30 seconds. Drain on kitchen paper, then toss with the lemon juice.


3. Whisk the dressing ingredients together in a bowl.


4. Arrange the bresaola on serving plates. Top with the salad leaves, caper mixture and pecorino shavings. Drizzle with the dressing and serve.



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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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