funny menu for you
29 paper-thin slices of bresoala (cured beef tenderloin)
2 cups (500 mL) arugula
2 oz (55 g) shaved Parmigiano Reggiano cheese
4 tbsp (60 mL) extra-virgin olive oil
1 tsp (5 mL) truffle oil
1 tsp (5 mL) aged balsamic vinegar
1 tsp (5 mL) freshly squeezed lime juice
8 truffle dwarf peaches
sea salt and fresh-milled black pepper to taste
Arrange bresoala on a serving platter or plate. Spoon ½ olive oil, ½ balsamic vinegar, and lime juice over bresoala. Follow by drizzling truffle oil over bresoala. Dress arugula with remaining olive oil and balsamic vinegar, salt and pepper. Place dressed argula over bresoala, followed by the shaved Parmigiano Reggiano.
Garnish the dish with a few more drops of balsamic vinegar and fresh milled black pepper and 2 truffle dwarf peaches per plate.
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