Italian Bean Salad with Bresaola

Italian Bean Salad with Bresaola and Sautéed Broccoli with Grilled Rib Eye

 

Bresaola makes an excellent complement to this flavorful salad of grilled
peppers, fennel, anchovies, and Parmesan cheese.
Bresaola is an Italian meat that is salted and dried and has a more powerful
taste than prosciutto.

4 portions

1 fennel bulb
1 red onion
9 oz (250 g) cherry tomatoes
1 can roasted red peppers cut in strips, in oil (7 oz / 200 g)
1 can large white beans (14 oz / 400 g)
6 anchovy fillets
½–⅔ cup (100–150 ml) black olives
3 tbsp olive oil
1 tbsp red wine vinegar
2 tsp balsamic vinegar, preferably aged
sea salt flakes
freshly ground pepper
approx. 2 oz (50 g) arugula
1 bunch of basil
Parmesan cheese
For garnish
approx. ½ lb (200 g) bresaola
1. Slice the fennel and onion thinly. Halve the tomatoes. Drain the peppers.
Rinse the beans in cold water and let drain. Cut the anchovies into small
pieces.
2. Mix together the vegetables, beans, anchovies, olives, oil, and vinegar.
Add salt and pepper to taste.
3. Fold in arugula and basil leaves just before serving.
4. Distribute the Parmesan generously over the salad and top with bresaola.

Sautéed Broccoli with Grilled Rib Eye

Italian Bean Salad with Bresaola and Sautéed Broccoli with Grilled Rib Eye

Sautéed broccoli with olive oil, chili, and garlic tastes much more exciting
than just plain steamed broccoli.
This is my favorite recipe for Friday nights—
with a glass of red wine.

4 portions

1 lb (500 g) fresh broccoli
4 garlic cloves
1–2 dried chilies
⅓ cup (75 ml) olive oil
sea salt flakes
freshly ground pepper
4 rib eye steaks or sirloin
1. Divide the broccoli into florets, and cut the stalk into slices. Chop the
garlic and chilies.
2. Lightly sauté the broccoli, garlic, and chilies in olive oil for about 5
minutes. Add salt to taste.
3. Grill the steaks over charcoal or on an indoor grill. Add salt and pepper
to taste.