Menu
By: Chef Donato Cofano
Thinly slice celery heart and pear into medium size pieces
Place the thin slices of beef bresaola in a plate and place the slices of celery heart and pear on top of the bresaola.
Mix extra virgin olive oil, balsamic vinegar, and juice of a lemon in a bowl and pour the dressing over the bresaola, pear, and celery
Shave the Grana Padano PDO 16 months over the plate
Finish off by drizzling the balsamic glaze
20 Mins | Serves 4
For the mayonnaise, place egg yolks, vinegar, mustard, half the oil and a pinch of sea salt into the jug of a stick blender.
1 Hr | Serves 8
Preheat an oven to 180 degrees (C). Grease and line the base and sides of a 30 cm x 20 cm rectangle baking tray with high sides
50 Mins | Serves 6-8
Place the chocolate and olive oil into a large bowl over a pot of gently simmering water and stir occasionally until the chocolate has melted.
