Ingredients
- 1 lemon, zested and juiced
- 4 tablespoons extra-virgin olive oil
- 1/2 cup water
- 8 baby artichokes
- 1/4 pound shiitake mushrooms, stems discarded
- Salt and freshly ground black pepper
- 6 ounces bresaola, sliced paper-thin on slicing machine (ask your butcher)
- 1/4 pound chunk Parmigiano-Reggiano
Directions
In a mixing bowl, stir together the lemon juice, extra-virgin olive oil and water. Set the mixture aside. Remove the outer leaves of the artichokes and trim the stalks. With a paring knife, trim artichokes down to the choke. Discard the choke. Cut the artichokes into paper thin slices, lengthwise and toss into the bowl with the lemon juice mixture.
Continue until all artichokes are finished.
Slice the shiitakes into 1/16-inch thick slices, and add to the bowl with the artichokes. Toss the mixture gently to combine and coat the shiitakes with lemon juice. Gently stir to mix well and season the mixture, to taste, with salt and pepper.
Divide and arrange the bresaola onto 4 cool plates. Divide the artichoke/mushroom mixture on top of bresaola. Using a vegetable peeler make shards of cheese to serve as a garnish. Serve immediately.
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By Blythe7
Belmont, CA
on April 15, 2008
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I made this for my Italian friend and it was very well received. Preparing the artichokes was a little nerve wracking (my first time doing them this way. The results were delicious. You need to go to an upscale market or Italian deli to get the bresaola.
By texchef
Austin, TX
on August 06, 2007
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Sally, just because you and your butcher don't know what bresaola is doesn't mean you should give this recipe a poor rating. If you are unfamiliar with an ingredient, research your surroundings to see who carries it, or look for it on the internet.
Once you've tried the recipe as instructed with the correct (or as close as possible ingredients, then you can rate it here for others to learn from your experience. Otherwise, your two-stars make it appear as if there are problems with the recipe or it does not turn out well, and it is misleading to readers. Don't blame the recipe or the chef for your lack of research or your butcher's ignorance.
In addition, how about watching the episode of Molto Mario in which this recipe is featured? He explains exactly what bresaola is and what other perfectly substitutions would be for this recipe which, incidentally, is delicious.
By ballisticgranny...
san jose, CA
on July 31, 2007
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I wanted to try this, because it sounds good. My butcher does not know what bresaola is. When I find out I will give it a try. Many recipes you have on FN, have items that we have never heared of so we don't even bother. Can't you make a special list of these unusual items?
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