You can’t get more elegant and flavourful than cured beef with goats’ cheese dressing. Bresaola is a Lombardia speciality from the Valtellina valley. It is raw beef fillet that has been salted, marinated in wine and herbs and then air-dried to give it a lovely, delicate flavour. It is sliced very thinly to serve as an antipasto, traditionally with oil, lemon juice and black pepper.
Cured beef with goats’ cheese dressing
- 100g soft fresh goats' cheese
- 45ml (3 tbsp) white wine vinegar
- 90ml olive oil
- juice of ½ a lemon
- 4 handfuls fresh rocket
- sea salt and freshly ground black pepper, to taste
- 200g thinly sliced bresaola
Put the cheese in a bowl and mash with a fork until almost smooth. Gradually mix in the vinegar and 75ml of the oil. The mixture should still be a little coarse.
Mix together the lemon juice and the remaining oil and use to dress the rocket lightly. Season.
Put a small bunch of rocket in the centre of each slice of bresaola and roll it up. Arrange on serving plates and drizzle with the goat's cheese dressing. Finish with a good grinding of black pepper.