Bresaola, Burrata & Golden Beets

I have to visit Italy,
But not to dive into the sea.

I don’t even want to go,
To see Michelangelo.

With my conscience I will grapple,
Cuz I won’t see the Sistine Chapel.

I don’t want to stand in line,
To see any ancient shrine.

I’m sure to miss the Colosseum,
And Uffizi’s fine museum.

It’s all about what I can taste,
I won’t worry ’bout my waist.

Pizza, pasta, wine and cheese.
Oil that comes from olive trees.

Like this here Italian snack,
That you pile into a stack.

A simple fresh baguette will do,
One that’s crunchy when you chew.

Start with paper-thin cured meat,
Add a slice of golden beet,

Top it with some creamy cheese,
This deserves a Master’s frieze. 

BRESAOLA, BURRATA & GOLDEN BEETS

The idea for this recipe came from a local Inn and Restaurant, Wine & Roses. If you have the best ingredients, this combination is delicious! The bresaola, found at any fine deli, should be sliced very thinly. Italian burrata, basically a cream-filled mozzarella, is very creamy and flavorful. If you cannot find an Italian burrata, there are some very high-quality American ones too.

Ingredients
1/4 lb. bresaola (thinly sliced)
1/2 cup burrata
3 golden beets, peeled, cooked and thinly sliced
2 pears, optional
Extra virgin olive oil
coarse salt
1 loaf crunchy bread, cut into bite-size pieces

Add beets to a pot of water and bring to a boil. Lower to a simmer and cook for about 45 minutes or until tender. Check for readiness with a fork. Set aside to cool in refrigerator. When cool, cut into thin slices.
On a serving platter, lay out the bresaola, beets (pears) and bread. In the center of the platter, add the burrata. Drizzle with olive oil and lightly salt beets.