Preparation
1.
Arrange the slices of secca on the plates, along with the sliced tomatoes.
2.
Add ½ cheese per plate.
3.
Season with pepper and sprinkle with basil or chopped chives.
4.
Drizzle with olive oil.
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Did you know? Secca is a beef jerky invented and patented in Entrevaux by M.Lovera, a former butcher.
Ingredients:
Arrange the slices of secca on the plates, along with the sliced tomatoes.
Add ½ cheese per plate.
Season with pepper and sprinkle with basil or chopped chives.
Drizzle with olive oil.
Garnish with a few slices of local melon.
More about secca d’Entrevaux
Renowned far beyond the ramparts, this dried beef (“secca” in Provençal) can be enjoyed in a variety of ways. However, beef was not widely consumed in the area, and animals could only be sacrificed by the municipal gabelier.
