Bresaola with Arugula

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.

Bresaola with Arugula

Bresaola with Arugula Recipe

  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 4 1x


  • 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


  1. Using 4 small dishes, spread out 1/4 of the bresaola in each dish, slighty overlapping the pieces.
  2. Pile a handful of the arugula in the center of each dish
  3. Drizzle with olive oil and squeeze a little lemon juice over each plate.
  4. Top with shavings of Parmigiano-Reggiano (use a vegetable peeler) and a few twists of the pepper grinder and serve.


Never miss a recipe! Subscribe to our email newsletter.

Subscribe To The Italian Chef Newsletter

Join our mailing list to receive the latest recipes and updates.

Thank you! Please check your email and confirm your subscription.