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Bresaola is a type of cured salt beef originating in Lombardy, Italy and is commonly served as part of an antipasti platter. Although a little time-consuming, curing your own meats at home is really rewarding and Russell Bateman's Italian starter recipe is a fantastic place to start if you have never done it before. Brining the beef in a spiced red wine liquor first gives the meat its distinct taste, which is delicious sliced wafer thin and served with a blackcurrant dressing and homemade ricotta.
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