Mr Food Recipe - Bresaola with Arugula / Bresaola could be a cured and air dried beef that's the specialty of Valtellina within the Lombardy region in northern Italy. you must be able to notice it in an exceedingly sensible Italian deli or specialty store. I bear in mind whenever my Dad had some within the restaurant, I used to like slicing it up paper skinny, drizzling alittle further virgin olive oil and squeezing some lemon on it for alittle snack simply before the dinner rush hit. it's even higher once you add some arugula, shaved Parmagiano-Reggiano and cracked black pepper.
Ingredients:
- 6 ounces of thinly sliced bresaola
- 2 cups of baby arugula, rinsed and patted dry
- extra-virgin olive oil
- one lemon, cut in 0.5
- 1 hunk Parmigiano-Reggiano cheese
- freshly ground black pepper to style
- 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.
This post is archived under
Beef,
Cheese,
Fruit,
Italian,
Vegetables
