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 Salad – serves 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!