bresaola with cucumber and salted almonds

bresaola con cetrioli e mandorle salate

4 servings

The contrasts of flavors and texture in this unsual starter are, in a word, amazing. Silken air-cured beef; crisp, refreshing cucumber; and crunchy, salty almonds. If pecorino primo sale (a Sardinian pecorino) is not available, pecorino toscano, or another young, mildly assertive cheese can be used in its place. Check out our cheese guide for more information on pecorino.

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Ingredients

1 medium cucumber, peeled
7 ounces thinly sliced Italian bresaola
2 ounces pecorino primo sale, cut into cubes
¼ cup Marcona almonds, roughly chopped
Extra-virgin olive oil
Coarse sea salt

Instructions

Using a sharp vegetable peeler or knife, very thinly slice cucumber, avoiding seeds. Arrange bresaola on plates; top with cucumber, cheese and almonds. Drizzle with oil, sprinkle with salt and serve.

October 2008