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Cured Beef with Goat's Cheese Salad

225g/8oz pack celeriac, ready shredded or 325g/12oz whole celeriac, (or 2 celery stalks)
150g/5oz goat’s cheese, such as caprino
4 tbl. extra virgin olive oil
2 tbl. Stancato’s balsamic vinaigrette dressing
24 slices bresaola (cured beef) about 200g/7oz
1 tsp. truffle oil (optional)
Salt and freshly ground pepper
4 flat leaf parsley sprigs
Serves 4-6 as a starter

  1. Combine celeriac or celery, shredded, with goats cheese dressing enlivened by Stancato’s balsamic vinaigrette. Team this with cured beef: Perfectly delicious. Easy and so very stylish. For extra allure add some drops of luxurious truffle oil.
  2. If using ready-shredded celeriac use straight from the pack and simply shake out into a bowl. If using fresh celeriac, peel it, shred it using a fine shedding attachment of a food processor or else a mandoline or a hand held coarse grater. If using celery stalks, slice into thin match-stick size shreds. Blanch celeriac or celery briefly by pouring boiling water over it in a sieve. Drain, rinse with cold water, shake dry. Crumble the cheese and mash with half of the olive oil and half of the Stancato’s balsamic vinaigrette and enough iced water to give a creamy dressing. Toss the celeriac or celery in the dressing. Pile on to each serving plate. Add 6 slices of folded bresaola and parsley sprig. Drizzle over the remaining olive oil and Stancato’s balsamic vinaigrette. Add a few drops of truffle oil to each serving, if preferred, then serve.