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.

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Bresaola with Arugula

Bresaola 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

  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.

 

4 Responses

  1. 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.

  2. 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.

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