Let’s say it once and for all: lemon juice directly on bresaola tends to oxidize it, causing a ‘cooked’ effect. So, yes you can use lemon, but only in a delicate emulsion with oil and pepper or on the accompanying vegetables.
Let’s say it once and for all: lemon juice directly on bresaola tends to oxidize it, causing a ‘cooked’ effect. So, yes you can use lemon, but only in a delicate emulsion with oil and pepper or on the accompanying vegetables.