Malenca is a type of air-dried beef from Italy; it is similar to bresaola, which is a perfect substitute. This dish is as light as air - it is simply a combination of wonderful produce.
12 slices of Malenca (or bresaola or Parma ham)
110g/33/4oz sheep's milk ricotta
2 green tomatoes (available at this time of year from good greengrocers)
1 bunch of basil, leaves only
80ml/31/4fl oz extra-virgin olive oil
Freshly ground black pepper
Pound the basil in a pestle and mortar (or purée it in a blender) until you have a smooth paste; this is easier to do if you add a pinch of sea-salt. Drizzle in the olive oil gradually, and stir to combine.
Lay a slice of Malenca on each plate and top with a teaspoon of ricotta. Slice the tomatoes into rounds and lay a slice on top. Season with a little salt and pepper and spoon over a small amount of basil oil.
Continue layering in this way until the beef, ricotta and tomatoes are all gone. Finish with a final drizzle of basil oil.
Serve immediately. This dish is about simplicity and freshness and best eaten as soon as possible.Reuse content