Summary

Ingredients

• 160 g beef, air-dried and salted (bresaola), sliced
• 1 bunch rocket
• 40 g cheese (Grana or Parmesan)
• 80 g porcini mushrooms (pickled in olive oil)
• Olive oil (flavored with porcini mushrooms)
• 50 ml lemon juice
• Salt and pepper

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Instructions

1. Place the bresaola slices on a plate, spread over the rocket and the pickled porcini mushrooms. Marinate with olive oil (in which the mushrooms are pickled) and a few drops of lemon juice. Salt and pepper to taste. Sprinkle with grated grana (or parmesan).
2. A Panino di Segale, a rye roll, tastes good with it.
3. Bresaola is salted and air-dried beef, a specialty from the Valtellina. The small parts are called Slinzeghe. A similar product is the so-called Bündner Fleisch from Switzerland, with which this starter can be prepared in exactly the same way.