This week’s French Fridays with Dorie recipe sounds a lot scarier than it actually is – Tartine de Viande de Grisons simply means an open-faced sandwich, topped with salted, air-dried beef (bresaola) and Dorie’s recipe calls for a few walnuts and walnut oil to top the meat.
I’ll be honest and admit that even though I don’t like bresaola much, I did head out looking for it, thinking I would make this for Mr Neil for lunch…
But on the day I scheduled to make this (welcome to my life right now – if I’ve scheduled a dish on a certain day, it has to be made on that particular day otherwise it loses its window!) I couldn’t find any bresaola – just locally-produced prosciutto. So I went with that…
T’was the perfect lunch in the middle of a busy day. And yes, I feel ridiculously guilty that it’s so easy. Ok, so just a little bit guilty. After all, t’is the silly season and busy teachers deserve an easy French Friday every now and then 😉
Get the (real) recipe for Dorie’s Tartine de Viande des Grisons on page 41 of Around my French Table.
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