I adapted this recipe years ago from a River Café cookbook and have been serving it regularly as a starter ever since. I either have it on a platter along with other antipasti or if trying to be a bit more formal, plate it before serving. Somehow the nuttiness of the parmesan, the freshness of the fennel and the earthiness of the bresaola, make for a perfect combination. If you don’t like the strong aniseed flavor of fennel, give this a chance. By marinating the fennel, it mellows the flavor completely.
3 tablespoons extra virgin olive oil
12 slices of bresaola
2. Thinly slice the fennel, having removed both ends. I use a mandolin to get extra.
3. Marinate the fennel in the olive oil lemon dressing and let rest for at least 30 minutes.
4. Pour the mixture over a layer of overlapping slices of bresaola.
5. Top with shaved parmesan.