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Bresaola with Arugula and Toscano Cheese
from the kitchen of Sharmagne Leland-St. John

6 thin slices of bresaola per person
A generous handfull of arugula per person
Toscano cheese with pepper rind
Extra virgin olive oil

On a dinner plate, lay the bresaola out overlapping to cover the plate.
Place the arugula in the center.  With a very sharp knife, cut the
cheese into paper thin slices or use a potato peeler. Sprinkle a
generous serving over the arugula. Drizzle the olive oil over the top.

This dish can be eaten with a knife and fork, or guests can roll it up into
individual "wraps" with the bresaola on the outside and the arugula and
cheese on the inside.


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