John Torode: “For this classic Italian cured beef, meat is first marinated and then hung to dry, a process that takes about 30 or 40 days. … This recipe will give you enough to last a family for 6 ...

Toast the walnuts lightly in an oven preheated to 180°/350°/gas mark 4 for a few minutes. Remove from the oven, then rub in a tea towel to remove the skin. Turn down the oven to 160°C/325°F/gas mark 3 ...

The Italian air-dried beef bresaola gets a refreshing burst of flavor from grapefruit and fresh herbs in this elegant appetizer. Instructions: Use a Microplane to remove the grapefruit zest. Reserve ...

Preheat the oven to 200°C. Put the flour, sugar, salt, yeast and oil in the bowl of an electric mixer with a dough hook attachment. Add 150ml water and mix on low speed for about 10 minutes or until ...

Discover how to make an Italian baguette sandwich filled with savory bresaola and fresh arugula for a light yet flavorful ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. This dish could just as easily be plated individually as a composed salad, with the cheese broken ...

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The mild sweetness of the summer peas and leeks are given a punch with the addition of wine and bresaola in this Matthew Evans recipe. Bresaola is a cured, lean beef available from selected delis, but ...

The garnishing of this dish is similar to raw carpaccio. Finishing salt is Maldon or fleur de sel or any slightly coarser grained salt that you like. Pink Himalayan salt also looks attractive. Arrange ...

Cut into thin, succulent, almost translucent, ruby-red slices and served with olive oil, lemon juice and parmesan, bresaola is one of the classic Italian starters. 3 tbsp sugar enough muslin to wrap ...