België (nl)
Bresaola with Parmesan cheese and lemon
This recipe is from tea sommelier and former chef Mariëlla Erkens.She knows better than anyone how flavors can best complement each other. Serve this dish with Earl Grey. The tea becomes spicier, deeper with more umami.
No meat? Replace the meat with paper-thin slices of beetroot, marinate them for an hour in a mixture of olive oil, clove, cinnamon, pepper, pieces of bay leaf, and sea salt. Then dry them in the microwave for about three minutes on the defrost setting, or longer if they are still too wet.
Ingredients
100gBresaola
Parmesan cheese
1Lemon
grassy, extra virgin olive oil
coarse sourdough bread
Preparation
- Divide the slices of meat over two plates.
- Shave paper-thin, almost transparent slices of Parmesan cheese over them.
- Cut the lemon into wedges and place one or two wedges on each plate.
- Serve with the olive oil and the bread.
- Five minutes before serving, prepare the tea you want to serve.
