Bresaola is a cured and air dried beef that is the specialty of Valtellina in the Lombardy region in northern Italy. You should be able to find it in a good Italian deli or specialty store. I remember whenever my Dad had some in the restaurant, I used to love slicing it up paper thin, drizzling a little extra virgin olive oil and squeezing some lemon on it for a little snack just before the dinner rush hit. It is even better when you add some arugula, shaved Parmagiano-Reggiano and cracked black pepper.
PrintBresaola with Arugula Recipe
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 4 1x
Ingredients
Scale
- 6 ounces of thinly sliced bresaola
- 2 cups of baby arugula, rinsed and patted dry
- extra-virgin olive oil
- one lemon, cut in half
- 1 hunk Parmigiano-Reggiano cheese
- freshly ground black pepper to taste
Instructions
- Using 4 small dishes, spread out 1/4 of the bresaola in each dish, slighty overlapping the pieces.
- Pile a handful of the arugula in the center of each dish
- Drizzle with olive oil and squeeze a little lemon juice over each plate.
- Top with shavings of Parmigiano-Reggiano (use a vegetable peeler) and a few twists of the pepper grinder and serve.
4 Responses
Ahhhh, beautiful! And I like to add some capers to this fresh, tasty recipe.
This dish is wonderful. Its so easy to prepare and the tastes of the rocket and parmesan with the olive oil is just fantastic. I made it the other night when I had guests over and very little time to prepare a good meal. I served this as entree and your lamb cutlets coated in Rosemary and garlic and served with new potatoes. It was a great success and so easy to prepare. Thanks for the recipes. I loved cooking them all.
Io aggiungo delle fette di mela verde imbevute nel limone, davvero ottiMo!!!
This is what I order first chance I get when I go to Italy. I’ll make it at home for now but someday I’ll sit at the restaurant in the piazza, drink Prosecco, and eat an arugula and bresaola salad. Sigh.
This and a pizza slice topped with arugula.