Our Buffalo Bresaola although delicious by itself, is a wonderful addition to many dishes. In this recipe, I've paired it with Manchego cheese, pear and balsamic syrup, for a dynamo combination. You are going to love this product and the salad! Enjoy.
Sound so good .w ill make it for summer dinner. Thanks
Posted on
by Jill O'Brien
Thank you Kalia for answering Dwight’s question. For more information on Wild Idea’s Bresaola and how we prepare ours go to: http://wildideabuffalo.com/collections/charcuterie/products/bresaola
Posted on
by Kalia Doner
BRESAOLA is an air-dried, salted Italian beef ( usually) —you can see in the recipe you don’t cook it. More leathery than prosciutto. And Manchego is a cheese that is a Spanish sheep’s milk cheese (aged longer is better I think) particularity yummy when serve with quince paste ( membrillo).
Jim – Syrup or aka glaze. :)
Balsamic syrup or Balsamic vinegar?
Sound so good .w ill make it for summer dinner. Thanks
Thank you Kalia for answering Dwight’s question. For more information on Wild Idea’s Bresaola and how we prepare ours go to: http://wildideabuffalo.com/collections/charcuterie/products/bresaola
BRESAOLA is an air-dried, salted Italian beef ( usually) —you can see in the recipe you don’t cook it. More leathery than prosciutto. And Manchego is a cheese that is a Spanish sheep’s milk cheese (aged longer is better I think) particularity yummy when serve with quince paste ( membrillo).