Tartine de Viande des Grisons is a long and mysterious name for a simple tartine that the French Fridays with Dorie crew made this week. Bread? Check! Butter? Check! Bresaola? Check! Walnuts (or in my case, toasted almond slices)? Check! Olive oil? Check! That's it.
The deep red color of bresaola has often caught my attention at the supermarket here in Napoli, but I was never really tempted to buy it. I find the color off-putting. It's just SO red. I'm happy to have found this recipe, though, because it turns out to be delicious!
This is one of those recipes that tastes better than its individual parts seem to warrant. The butter, oil, and toasted nuts really pull the toast and meat together into one delicious bite of food.
Matt got home late from work the other day, so I put a tartine together for him while his soup re-heated. Instead of eating any soup, he turned the rest of the (sizeable) loaf of sourdough bread into tartines and devoured them all. Needless to say, we loved this. I thought it would be good, but I didn't anticipate how good!
I am not a fan of bresaola myself but I did mean to buy some... The day I was looking I couldn't find any but your review makes me think I need to try it soon!
ReplyDeleteI wish I had found bresaola but enjoyed the coppa a lot. I know you and Matt will be making more tartines while you guys have access to great Italian charcuterie.
ReplyDeleteI am in complete agreement about this being way better than one would expect by looking at the recipe. Glad it was a hit for you, too!
ReplyDeleteI'd never even heard of Bresaola before this week although I probably have eaten it. I was so darn glad to find it, buy it, and have it in my hot little hands, I didn't even focus on the color. Since I put Heinz Catchup on everything I am not put-off by red food. It seems as if everyone enjoyed this week's recipe choice.
ReplyDeleteThat's so great that you both loved it. This was a fantastic combination, I thought.
ReplyDeleteYes, "better than the sum of its parts" sums this one up perfectly! I was really surprised by how good it was. I'll try toasting the nuts next time.
ReplyDeleteThe color is not appealing to me either. Glad you enjoyed it. I wasn't even close in what I got from the butcher.
ReplyDeleteI agree, everything works perfectly together. I have never heard of Bresaola before but I
ReplyDeleteam going to search for it now. Glad you both enjoyed this one, we did too, although I used
procuitto.
I seems like you've been lukewarm on many of the recent recipes, so it's exciting that this was so popular at chez Ei!
ReplyDeleteGlad you liked this one. I did a make-up instead, speculoos.
ReplyDeleteThis was my first time with bresaola, but I found that I enjoyed it. Glad this one received the stamp of approval
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