Bresaola with Egg Ribbons | Beef Recipes | Jamie Oliver Recipes (2024)

FAQs

What goes well with bresaola? ›

All raw leafy vegetables, like arucula and lettuce, are excellent because they give a crunchy texture to the dish. Cooked leafy vegetables are also an excellent combination, as their sweet taste combine very well with bresaola.

It's traditionally served in very thin slices, dressed with nothing more than a drizzle of extra virgin olive oil and a squeeze of lemon juice. Once sliced, it dries out quickly, so it's best to try and avoid buying pre-sliced bresaola; instead have it sliced to order.

Bresaola is served slightly chilled or at room temperature. It can be enjoyed independently or drizzled with olive oil, lemon juice, or balsamic vinegar. Italian hosts often use bresaola as an ingredient in various dishes. It pairs perfectly with sandwiches and makes an excellent carpaccio.

Raw scrambled eggs are cooked into a soft single layer, not unlike a crepe, then rolled up and sliced into noodle-like ribbons. Only recently did I consider that these “noodles” of eggs could be served either on their own or as part of a one-bowl meal.

The ribbon stage specifically refers to the thick, pale, foam-like batter created when eggs and sugar are beaten together. To ensure the batter is properly whipped, directions will tell you it should fall in ribbons.

Pairing Notes

The 5 year aged cheddar pairs well with bresaola because of its cured salty and buttery characteristics.

Add some accompaniments – Charcuterie boards aren't just about the meats and cheeses. To add flavor and texture, consider adding some accompaniments like olives, pickles, nuts, fruit, and crackers or bread.

“Charcuterie” is a French word that refers to cold, cured meats. While a charcuterie board can only be an assembly of cured meats, it typically includes cheeses and accompaniments like fresh fruit, cornichons, and nuts.

Serving. As an antipasto, bresaola is usually sliced paper-thin and served at room temperature or slightly chilled. It is most commonly served and eaten with drizzled olive oil and lemon juice or balsamic vinegar, and served with rocket (rucola, arugula) salad, cracked black pepper, and fresh Parmesan cheese.