July 1, 2011
Summer is HERE-
Sunflowers are a sure sign that summer has arrived in Tuscany. Fields and fields of bright yellow heads brighten up my drive to work daily.
But summer also means eating light, cook dishes which require little time in the kitchen.
Today is Bresaola, a cured beef dish from nothern Italy, which we serve like a carpaccio.
Not everyone likes raw beef, so this air-dried version is perfect for all.
I serve the paper-thin slices of bresaola on a plate and cover with some of my arugula from the garden and shaved parmesan cheese slices. A light squeeze of lemon juice and a healthy drizzle of extra virgin olive oil is all it needs.
I also serve smoked tuna or swordfish like this, adding some capers.
It you have some leftover meats, slice thinly and present the same way.
Keep your cool!
As an appetizer, I have enjoyed breasaola spread with goat cheese and rolled up or in a cone shape, with a higher ratio of cheese filling.
Simple summer dishes:
Prosciutto and melon
Salami and figs, the green figs are almost ripe near me but I can buy them in the market.
Stracchino cheese and beets- we can buy already boiled beets and eat cold with olive oil and salt
Mozzarella and tomato- the famous Caprese salad, served with fresh basil
Buon Estate-- Happy Summer