Beef Week: Babel Beef Bonus

"Bresaola of "the Saint" Valtellina the more genuine and traditional way than to fine taste the bresaola of the Valtellina 300 grams of bresaola of the Valtellina Disporre the bresaola of the mannered Valtellina on every plate, best if of wood.  It can be accompanied with riccioli of butter the juniper (1) and "bread of saws them" (2).  In a pestello to tritare some berries of juniper, to incorporate in the butter softened to temperature of atmosphere and therefore to place in refrigerator for an hour.  Bread in shape of rubber ring obtained with grain flour mixture and of saws them (grain saraceno)."

So I poked around at the Bresaola website I mentioned below. Thought I would take a look at the receipts, even though they are in Italian. (The Cod studied Italian for a semester at a community college, back in the day. It was welding on Monday in Randolph, VT, and Italian on Tuesdays in Hanover, NH. My progress in the language stalled somewhere around my translation of the Red Hot Chili Peppers' "Special Secret Song": "Io ho avere fete sul tua gato, bambina..." if memory serves. And my welds were never even got as good as the one featured above, courtesy of failure-analysis.com. The text quoted above demonstrates the limitations of Google's translation tools. I am intrigued, however, by what appear to be references to juniper butter.

Comments

[max]

So can you "git" bresaola down there? If not, Fergus Henderson has an intriguing recipe for fridge-cured beef tenderloin. It is pretty much the only recipe in the book that doesn't feature offal, i.e., that the other would eat, so it is sad that I haven't tried it yet. But you can.

The relevant translation: Crush some juniper berries in a mortar, and incorporate into room-temp. butter; then refigerate for an hour. Not much of a receipt, really.

"Bread of saws" is rye bread.

[Fesser]

I sussed out the juniper thing more or less. I am intrigued--almost like gin you can spread on toast. I am a big Fergus Henderson fan--cinetrix got me the book, but I have not cooked from it yet, inexplicably. Actually, explicably--I have ambitous plans for curing whole animal legs based on his receipts which I have failed to get to, so the easier ones fall by the wayside. Also, my university's abbatoir is not easy to get to from my office.