This business of moving to a new place is an oxymoron. Exciting yet daunting. Hopeful yet stressful. I never quite get the hang of it. It is frightening every single time. From wading through the traffic and unknown street, deciding when to cross the road when the cars don’t seem slowing down for you to searching the right hair salon and where to get stuffs, to finding people you want to hang out with for the rest of your life. Even between H & I, we need new tactics. What worked for us in Angola is not working for us here.
The last couple of weeks have been about moving from one place to another. But this week onward is going to be about establishing some routines, setting some goals and getting into the swing of things. It’s time to take the steering wheel back.
The supermarket here has soooooo many things that I don’t even know where to begin. Filling the fridge with TV dinners is way too easy. I still don’t really know what is in season right now, besides that strawberries are abundant but not exactly sweet yet.
Bresaola is Italian’s cured beef that has been aged for several months. Usually sold in thin, fine slices. The colour is so rich, so bright, deep red that it stunned me for few seconds. Am I eating raw meat here??
Boy, it was light and delicious and full of flavor! I suppose you can replace the bresaola with any other thinly sliced ham (Italian thin, please), but be wary of using stringy prosciutto, I hate the pulling and chewing. But if you must, serve it with some utensils.
BRESAOLA WITH RICOTTA & ARUGULA
(adapted from Maxi No. 1382)
6 slices of bresaola, or any other meat slice of your choice. The thinner it is, the better.
75 gr ricotta
1 small garlic clove, finely minced
1-2 handful bunch of arugula, washed
Extra Virgin Olive Oil
- In a small bowl, whisk/stir the ricotta. Add the minced garlic, season with salt & pepper.
- Gently lay one slice of bresaola, smeared with 1 tsp of ricotta mixture. Lay few bunch of arugula (not too much) and gently roll. Keep in the fridge, covered, till serving time.
- In a small bowl, whisk 1 tbsp of EVOO, couple drops of lemon juice, salt & pepper. Whisk well. Taste & adjust.
- Just before serving, plate some arugula. Gently lay the bresaola and drizzle with oil/lemon juice mixture.