Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

 

Bresaola Antipasto        CD   HD   Italian    15mins

Serves 4     Cold   Beef  Vegetables  Salads  Hors d'oeuvre Appetizer  Starter  Eggless  Italy  Europe

 

Ingredients

50g/2oz Capers

1 tbsp Plain Flour

3 tbsp Olive Oil

8 Fresh Sprigs Parsley

1 teasp Lemon Juice

16 Slices Bresaola

Continental Mixed Salad Leaves

25g/1oz Pecorino Cheese

For the Dressing

˝ Shallot, very finely chopped

1 teasp Cider Vinegar

˝ teasp Dijon Mustard

2 teasp Honey

4 tbsp Olive Oil

Salt and Pepper

 

Instructions

 

1. Soak the capers in cold water for 30 minutes. Drain and pat dry with kitchen paper, then dust with the flour.

 

2. Heat the oil in a small frying pan and fry the capers for 2-3 minutes until crisp and golden. Add the parsley leaves and fry for 30 seconds. Drain on kitchen paper, then toss with the lemon juice.

 

3. Whisk the dressing ingredients together in a bowl.

 

4. Arrange the bresaola on serving plates. Top with the salad leaves, caper mixture and pecorino shavings. Drizzle with the dressing and serve.

 

 

  More Starter  Recipes  | Summer Recipes  | More Italian Recipes 

 

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart. Metric/imperial users can do the same but the other way round - from cups to grams or ounces.

 

If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics.

 

 

   

 Follow us  

Share 

Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Freezing/Make ahead

 

Tips, Options and Substitutions

xxx

Main equipment required to make this Recipe

 

Chopping Knife

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Other Hors d'oeuvre recipes

More fish Hors d'oeuvre Recipes

More Vegetarian Hors d'oeuvre

 

 Sign up for Free E-mailings

For lots of great kitchen equipment

Still not found what you're looking for?

 

Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!

 

 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos © www.fotolia.co.uk