Bresaola filled with Wild arugula and ricotta cheeseIngredients
22 Slices of Bresaola 16 Ounces of Ricotta Cheese 1 cup grated Pecorino Romano Cheese 1 cup of shaved Reggiano Parmesan Cheese 3 cups of Arugula finely chopped 2 Tsp. of ground Nutmeg 7 Tbsp. of Extra Virgin Olive Oil from Sicily if possible 1/2 very fresh Lemon 1 pinch of Salt A few turns of freshly ground Pepper Pastry Bag Directions In a medium bowl mix the Ricotta, Romano, Arugula, and nutmeg. Then add filling to a pastry bag. Squeeze 2 Tbs. of filling into the center of each piece of Bresaola. Then fold the Bresaola in 1/2 to make a half moon shape. Place the Bresaola on an oval platter or on a Charcuterie board and then drizzle the lemon juice over the Bresaola. Add the remaining Arugula in the center of the Board or platter and then place the shaved Parmesan Cheese on top of the Bresaola. You will feel like you are in the Alps of Northern Italy in the Vatellina Valley. The best wine to pair with Bresaola is a young red and slightly sour wine like the Rosso di Valtellina . Bresaola also can be served with Red or Golden delicious apples or with some fine local honey. Bresaola History taste and characteristicsThere is no real authentication of the origin of Bresaola, but it probably originated from the descent of the Barbarians to the Alps. The story goes that during the crossings, the Nordic people always would take with them cold cuts usually cured from beef. Bresaola dates back to the 15th Century. Its name probably originated from the drying process. Cold cuts were often hung to dry in a special room that was warmed up with braziers ( a pan or a stand used for holding hot coals). Martinelli's Bresaola is produced from the finest whole "eye of the round" and cured with salt, pepper, turbinado sugar, juniper berry coriander, thyme, and rosemary. When you cut into the rich uniform red color, sometimes with light white veining, you will be able to appreciate the delicate aromatic taste and the particular notes of flavors, a little salty and very pleasant. The delicate taste is also perfect with typical cheeses especially ricotta. Martinelli's (not so) Secret Recipe Penne with Pancetta and Coppa
Ingredients 8 oz. Pancetta Thinly sliced 8 oz. Coppa Thinly sliced 4 egg yolks 8 oz. Heavy cream 8 oz. freshly grated parmesan cheese 1 lb. of Penne Pasta Directions
We Care about Our Animals At Martinelli's Farm and Charcuterie our philosophy is to raise our animals so they are healthy, and we do that by maintaining an extremely high standard of care. They are happy and docile. They are fed the highest quality feed, clean water and have shelter during inclement weather. Our Bovines, hogs and poultry are all able to express their natural behavior free of stress, fear, and pain. Our goal is to have our animals live a very happy life here on the farm.
Our cattle and hogs are born on the farm, raised on the farm, and they leave from the farm. When you purchase from Martinelli's you can be assured that the product you are purchasing was derived from an animal that was naturally and humanely raised and have spent their whole life on one farm. Many farms purchase their animals once they are weaned from another farmer. We are unique because we operate a calf to cow operation and our hogs are born on the farm naturally. There are no gestation crates; simply an all natural birth the way it was intended to be. The offspring are able to run freely after birth and bond with their mother. All these things make for healthier animals which results in a big positive difference in the final product. Please feel free to come by and visit the farm. Who knows, maybe you'll get lucky and be able to see one of our newest being born! |
AuthorFrank is the proprietor of Martinelli's Fine Products and located in Scituate, Rhode Island. ArchivesCategories |