SAUCE MAGAZINE
Bresaola With Labneh And Mint
Serves 12 servings
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Courtesy of Ben Poremba Fine Catering and Salume Beddu’s Ben Poremba | Photo by Carmen Troesser
April 2009
April 2009
Bresaola is an air-cured beef that is traditionally thin-sliced, filled with seasoned goat cheese, rolled and then drizzled with lemon juice and olive oil. This recipe simply replaces the goat cheese with labneh, which is a sheep or goat’s milk yogurt that has been strained. Labneh has a silky texture and a tangy yet subtle flavor.
INGREDIENTS
½ lb. thinly sliced bresaola
1/3 cup labneh*
White balsamic vinegar or lemon juice for finishing
Olive oil for finishing
Freshly cracked black pepper to taste
Fresh mint leaves for garnish
Fresh figs (optional)
PREPARATION
• Arrange thin slices of bresaola on a plate.
• Put a scoop of labneh in the center. Drizzle it with a little vinegar or lemon juice and douse generously with olive oil.
• Garnish with lots of pepper, fresh mint leaves, and, when they’re in season, serve alongside fresh figs.
*Available at Jay International Foods in South City and Global Foods Market in Kirkwood.
