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Bresaola con la cipollina e limone (bresaola with spring onions and lemon juice)

Valentina Harris from Good Food Live
For a simple but stylish first course try Valentina Harris's quick and easy recipe for a cured beef antipasto

Bresaola con la cipollina e limone (bresaola with spring onions and lemon juice)

Method

1. Arrange the bresaola with each slice slightly overlapping to form a single layer on a wide platter.

2. Sprinkle with the lemon juice, then scatter the spring onions on top and press down firmly with the back of the spoon to release some of the juices.

3. Generously season with black pepper and drizzle over olive oil to taste.

4. Set aside to stand for 10 minutes before serving, to allow the flavours to develop.

5. Serve with wedges of lemon so that people can squeeze some more juice over their Bresaola.

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Serves: 4-6

Prep: 5 min

Ingredients
200g Bresaola, thinly sliced
juice of 1/2 lemon, strained
5 Spring onions, very finely chopped
freshly ground black pepper
Olive oil, for drizzling
lemon wedges, to serve