Check out my newest video, it will only take 1
minute (like all my videos) of your time and i hope you will like it.
For the written recipe (w/translator), click here.
Découvrez mon nouveau vidéo-clip en version anglaise. Pour la recette écrite, cliquez ici.
Marvelous! What cut of meat is used for the braseola?
RépondreSupprimerThanks for the comment, i really appreciate it:)
SupprimerAnd here is your answer, the Bresaola or brisaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top (inside) round, and is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region.
The word comes from the diminutive of Lombard bresada (braised).
Wikipedia: http://en.wikipedia.org/wiki/Bresaola
Olá, Ça va?
RépondreSupprimerHuuummm!!!Ce plait est excellent!Adoro Carpaccio!!Bjs,Dy.(Brasil)
http://degustarleresonhar.blogspot.com
Merci pour le commentaire, j'apprécie:)
SupprimerJe te souhaite un merveilleux week-end!
Ciao, gustosissima ricetta che appena le temperature cominceranno a salire, diventa il piatto forte dell'estate!!!
RépondreSupprimerTi seguo e se ti fa piacere passa a trovarmi.
A presto.
Merci beaucoup pour le commentaire:)))
SupprimerGrazie e buona giornata!
complimenti per il blog e per questa fantastica ricetta ti seguo con piacere se ti va passa da me ciao
RépondreSupprimerMerci beaucoup Elena pour ton commentaire, j'apprécie!
SupprimerCiao e buona giornata:)