Antipasto di bresaola.

Bresaola is air-dried, salted beef that has been aged two or three months. It originates in Lombardy in Valtellina, an Alpine valley running east-west from the northern end of Lago di Como to the Swiss border. Bresaola is dark red to purple, lean and tender, with a sweet, musty scent.

Ingredients:

• 2 lemons
• 12 slices bresaola
• YIELD: Serves 2

Preparation:

1. Arrange 6 slices of the bresaola on 2 plates, folding them partially to create a 3-dimensional landscape
2. Cut the lemons in half. Spiral-cut each of the halves, arrange 2 on each plate and serve immediately.