Ingredients
1 sprig fresh rosemary
1/2 cup flat leaf parsley
3 tablespoons extra-virgin olive oil
1 garlic clove, gently smashed and peeledb
1/2 pound thinly sliced bresaola
2 lemons very thinly sliced and seeded
Preparation
Remove leaves from rosemary sprig. Chop together rosemary leaves and parsley. In a bowl stir together herbs, oil and garlic. Let’s stand 15 minutes. Meanwhile arrange lemon slices and bresaola on a serving plate, alternating the meat and citrus. Remove garlic from oil and spoon oil mixture over the bresaola and lemon. Garnish with remaining rosemary,
