Bresaola, a salt-cured, air-dried beef fillet, is a specialty of the Valtellina, an Alpine valley in Lombardy. It is usually served thinly sliced, like prosciutto, and eaten as an appetizer. Its taste is a little less salty than that of prosciutto, but its texture is firmer. Bresaola is wonderful in a pasta sauce, but add it at the last minute so it does not cook much, which would spoil its delicate taste. Prosciutto can be substituted in a pinch.
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