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Bresaola is one of my favourite Italian meats. I love the sweet cured taste combined with the rich colouring. This recipe is a great crowd-pleaser; perfect for rustling up a sophisticated starter for an impromptu dinner party.


Bresaola, Parmesan and Rocket Saladserves 4 as a starter or 2 as a main

  • Place the Bresaola on a platter, covering the surface
  • Take the Parmigiano Reggiano and using a potato peeler (or knife) shave the cheese lengthways to produce thin slices
  • In a bowl, add a 150 grams of rocket, olive oil, ground sea salt and black pepper, a splash of balsamic vinegar and a twist of lemon
  •  Mix well until combined
  • Scoop the dressed rocket and place in the center of the platter on top of the Bresaola, then sprinkle the parmesan around the plate and serve!

BresaolaAlthough this recipe uses Italian ingredients, my inspiration comes from memories of warm evenings spent on terraces in Madrid.

Plaza Mayor, Madrid