🇮🇹 Italian · Appetizer
🥩 Bresaola con Rucola e Grana
Bresaola della Valtellina
Delicate, air-dried beef from the Valtellina valley, sliced paper-thin and dressed simply with peppery arugula, shaved Parmigiano, olive oil, and lemon.
Bresaola is beef that's salted and air-cured for months in the cool alpine air of Valtellina, resulting in a lean, deep red cured meat with a delicate flavor best allowed to shine through minimal, bright accompaniments.
Ingredients
Equipment: Serving platter
- 200 g (7 oz) bresaola, thinly sliced
- 80 g (3 cups) arugula
- 60 g (¾ cup) Parmigiano-Reggiano, shaved
- 3 tbsp extra virgin olive oil
- 1 lemon, juiced
- Freshly cracked black pepper
Method
- Arrange the bresaola slices in a single layer on a serving platter.
- Scatter the arugula evenly over the bresaola.
- Top with shaved Parmigiano.
- Drizzle generously with olive oil and a squeeze of lemon juice.
- Finish with a crack of black pepper and serve immediately.
Chef Tips
- Bring the bresaola to room temperature briefly before serving for the best flavor.
- A good vegetable peeler works well for creating thin, even Parmigiano shavings.
- Dress the dish only just before serving, so the arugula stays crisp rather than wilting.
Common Mistakes to Avoid
- Slicing the bresaola too thick, which makes it harder to eat and less delicate.
- Over-dressing with too much oil or lemon, which can overwhelm the meat's subtle flavor.
- Using pre-shredded, low-quality Parmigiano instead of a good wedge, shaved fresh.
Nutrition (per serving)
Health Benefits
- Bresaola is a lean, low-fat source of protein and iron.
Cultural Note
Bresaola is a protected specialty of the Valtellina valley in Lombardy, its cool alpine climate ideal for the slow air-curing process that gives the beef its delicate character.
Storage & Serving
Storage: Best assembled and eaten immediately.
Reheating: Not applicable; served cold.
Serve with: Crusty bread, A light red or white wine