Thursday, February 23, 2012


I started liking bresaola when i was a teenager visiting my aunt in italy. Every time she comes back to kuwait, i ask her to bring me some really good parmesan, bresaola and pesto. to me, these are quintessential italian flavours. And as in most food in italy, you use the combinations of ingredients that have gone together for centuries. Here is how I learned to put together bresaola, and I typically don't like it in any other form, except maybe in a good panini or in the form of the salad on a good thin pizza. Bresaola + rocca + parmesan + oil + balsamic is the winning combo for me.

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