Bresaola, celeriac radish & parsley from Polpo: A Venetian Cookbook (of Sorts) (page 186) by Russell Norman

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Notes about this recipe

  • Breadcrumbs on May 24, 2015

    p. 186 Given how much everyone cooked from this book during the COTM it’s hard to believe no one’s actually made this dish yet! Undeterred by my market’s lack of bresaola I opted to go with Prosciutto instead and this worked out beautifully. This dish shines in its simplicity. Celeriac is grated, tossed w some salt and sugar and left alone for 30 mins while you slice your radishes and arrange your meat on a plate. Any moisture is then pressed from the celeriac before combining it with the radishes along w some evoo and parsley. The salad is then plated atop the meat and topped with some freshly cracked pepper. So simple yet really fresh and tasty. Photos here: http://chowhound.chow.com/topics/1009437?commentId=9575871#9575871

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