Starter · 5 minutes · Serves 2
Bresaola with capers and Smoke & Flame
Bresaola is beef, salted and air-dried until it turns deep red, then sliced so thin it folds like cloth. It needs very little: something sharp, something warm, and nothing that hides it.
The capers bring the sharpness. Smoke & Flame brings the warmth: smoked paprika and chipotle give the meat a smokiness it never had, with a little heat behind it.
Cured meats often carry garlic or onion in their seasoning, and some bresaola does too. Read the label and choose one that lists neither.
- Serves
- 2
- Time
- 5 minutes
Ingredients
- 100 g thinly sliced bresaola (read the label first)
- 1 tbsp small capers, drained
- ½ tsp Smoke & Flame
- Good olive oil, to finish (optional)
- Flake salt, only if it needs it
Method
- Check the ingredient list on the bresaola first, as described above.
- Lay the slices loosely over a plate, folding some so they overlap and stand up a little.
- Scatter the capers over the meat.
- Dust the Smoke & Flame over everything from a little height, so it lands evenly rather than in clumps.
- Add a thin thread of oil, if you like.
- Taste a slice with a caper before you salt. The bresaola, the capers and the blend all bring salt of their own, so it rarely needs more.
- Serve straight away, before the edges of the slices start to dry.