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Bresaola with walnut paste, nectarine, radish cress and roquefort

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Entree or main: Bresaola with walnut paste, nectarine, radish cress and roquefort.
Entree or main: Bresaola with walnut paste, nectarine, radish cress and roquefort.Marcel Aucar

This dish could just as easily be plated individually as a composed salad, with the cheese broken into chunks, and served as an entree or appetiser.

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Ingredients

  • extra-virgin olive oil

  • 2 cloves garlic, skin on

  • 50g white bread, crusts removed

  • about 200ml milk

  • 1 purple (Asian) eschalot, cut in 3mm slices

  • salt flakes

  • freshly ground black pepper

  • pinch of sugar

  • 120g walnuts, toasted (at 170C for about 10 minutes or until golden and fragrant)

  • 1/4 lemon

  • 2 nectarines, cut into sixths

  • 20 slices bresaola (air-cured beef)

  • 100g roquefort cheese

  • 2 handfuls radish cress or mustard cress

  • about 50ml saba (cooked reduced grape must, also called mosto cotto, from specialist food stores) or substitute vincotto

  •  

Method

  1. 1. Preheat the oven to 180C fan-forced or 200C conventional.

    2. Place the garlic cloves on a piece of foil, drizzle with a little oil, wrap up and roast until soft - about 20 minutes.

    3. Place the bread in a small bowl with enough milk to cover. Set aside for five minutes.

    4. Add the eschalot slices to a small bowl with a pinch of salt and sugar. Rub the salt and sugar into the eschalot and set aside - this will soften both the texture and flavour.

    5. Squeeze the milk out of the bread and add the bread to a food processor with 50 millilitres of the milk, 100 grams of walnuts (reserve 20 grams to garnish) and the peeled roasted garlic, and blitz to a paste. Season, add a small squeeze of lemon juice and blitz again.

    6. Season the nectarines with salt and pepper and toss gently in a little oil.

    7. Arrange the bresaola on a serving plate, add the piece of roquefort, dollop on the walnut paste, pile on the nectarines, scatter over the eschalot, whole walnuts and radish cress and drizzle with saba.

     

    Drink: An off-dry German or Australian riesling or a rich pinot gris; dry wines are easily overpowered by blue cheese.

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