Bresaola, Zucchini and Pecorino Romano
INGREDIENTS (serves 4):
300g/10.6oz bresaola (air-dried beef)
200g/7oz Pecorino Romano cut into thin slices
2 zucchini sliced into 1cm/0.39in rounds
1 celery heart in julienne strips
8 tablespoons of extra virgin olive oil
Arrange the bresaola on a plate, then add a layer of grilled zucchini followed by a layer of Pecorino Romano. Add a layer of celery, then garnish with a drizzle of extra virgin olive oil.