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Bresaola with Black Truffle Oil
6 to 8 ounces thinly sliced bresaola

1 to 1 1/2 tablespoons da rosario organic black truffle oil

fleur du sel or other coarse salt (optional)

coarsely ground black pepper

2 tablespoons minced flat-leaf parsley


Arrange the bresaola “flower petal” fashion, overlapping the slices slightly in the center as necessary, on 4 salad plates.

Drizzle with the truffle oil, and sprinkle with a little fleur de sel, if using.

Season with coarse black pepper, garnish with the parsley, and serve at once.

Preparation Time: 15 Serves: 4
Recipe Origin: United States
Submitted by:
Rosario Safina
New York
United States
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