Bresaola al penne


Bresaola al penne Cold pasta salad with Bresaola, asparagus, red pepper, black olives and Parmesan cheese. Ingredients: Serves 8 as antipasto or 5 for lunch Bresaola, ¼ pound, julienne in matchsticks Farfalle, 1 pound, cooked al’dente, drained and chilled Asparagus,1 bundle, cleaned, poached and cut at a diagonal Red pepper, 1 medium, cleaned and julienne in matchsticks Sliced pitted black olives, drained, 1 small can Shredded Parmesan cheese, ¾ cup Vinaigrette – mix 1-cup extra virgin olive oil, 1/2 cup red wine vinegar, 3 teaspoons lemon juice, ½-teaspoon sugar, ¾ teaspoon of salt and pepper to taste Method: Mix all the ingredients in large bowl except the Parmesan cheese which can be sprinkled on top. Add salt and pepper to taste.
	Bresaola is an air-dried cured and aged beef Salume, obtained from the most valuable cuts of the bovine thigh. Intense and uniform red color, tender and soft with delicate flavor and spiced aroma, Bresaola is lean and healthy.