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.Print
- 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
- 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.