Bresaola Carpaccio with figs, aged sheep cheese, basil

Type:

Categories:

Meat, Salads

Serves:

1 serving

About the Recipe:

I created this recipe originally to pair with ostrich, as I was developing a recipe for a South African menu. However, it is completely interchangeable with bresaola, the lean meat charcuterie from Italy. This recipe works best in August when figs are ripe and bursting from the summer sun.

Ingredients:

30g hazelnuts

2 figs/ 79g

60g bresaola/ or ostrich/prosciutto

20g aged spenwood/or pecorino/or Roquefort

7g rocket

5 basil leaves/3g/ ribbon-cut

Dressing:

Yield: 75g

3g fresh rosemary

¼ tsp salt

1 clove of garlic

1 tsp honey

Juice of 1 lemon

2 tbsp aged balsamic

3 tbsp hazelnut oil

Method:

Pre-heat oven to 180C. Roast hazelnuts ten minutes. Put the nuts into a tea towel and scrub vigorously to remove skins. Crush with pestle and set aside. Make the dressing. Slice the figs into quarters. Shave or crumble the cheese. Ribbon cut the basil. Lay out the carpaccio and figs into layers. Then add the cheese, nuts, and rocket. Drizzle over dressing.