Don’t you find this is a bittersweet time of year? The holidays are full of fun, friends, and family, but I also find my thoughts turning to those who are no longer here and the experiences that have passed. On melancholy nights like this one, I want comfort and simplicity from my kitchen.
Thank goodness for simple, delicious dishes like this week’s French Fridays selection. And thank goodness for miscalculating how much bresaola I needed to make it. The indescribably fragrant and delicious squash dish I made for supper ended up gracing the kitchen floor. Thank goodness I’ve had many years to become accustomed to my clumsiness.
The extra bresaola did not go to waste. I munched on tartines and another dish inspired by the Viande des Grisons that was the intended ingredient in this week’s French Fridays foray. If I can keep my clumsiness in check, I’ll tell you about that second meal on Monday.
As for the tartine, I toasted a light rye bread from a bakery down the street, slathered it with butter and covered it with thin slices of bresaola. I massaged, rather than drizzled, a little good olive oil into the dry meat, sliced it into soldiers, and arranged some walnut halves on each. Simple. Really good, too, although in future, I might sneak a thin spread of mustard onto the toast along with the butter.
I didn’t go hunting for the Viande des Grisons, as my neighbourhood’s Italian roots meant that Bresaola was only a few blocks away. I’m curious to try it some time though, whether in this tartine or in one of the salads or raclettes that Dorie describes in the header note for this week’s recipe.
In the meantime, I’m going to raise my cup of tea to the past and leave the bustle of the holidays until tomorrow.
Find links to the rest of the French Fridays crew’s posts on this week’s recipe here: Tartine de Viande des Grisons.