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Food Snob

Peter A wrote:
> In article m>,
> says...
> > Has anyone ever made their own Bresaola [A cured beef originating in
> > Lombardy, Italy similar in appearance to prosciutto. Bresaola is aged
> > 2-3 months until it becomes very hard and a dark red color. It is
> > traditionally served sliced very thin and dressed with olive oil, lemon
> > juice and freshly ground black pepper.]? I am about to attempt to make
> > a recipe from Mario Batali's Babbo cookbook. It is a duck bresaola. It
> > does not specify whether to remove the fat or not. From other articles
> > I have read online (regarding the traditional beef version), the fat is
> > always trimmed. So, I was not sure what to do.
> >
>
> I made something similar, duck "prosciutto" from the Charcuterie
> cookbook. I left the fat and skin on. To be honest I did not like it
> much. The procedure was so simple I can't imagine I screwed up that bad.
>
You people are brave. Reading this thread, I've been thinking, "Don't
try this at home," pertaining to myself.

> --
> Peter Aitken

--Bryan