Bresaola al penne
Cold pasta salad with Bresaola, asparagus, red pepper, black olives and Parmesan cheese.
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
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.|