A lovely dish perfect for a summer lunch or as a smaller starter before a delicious meal.
An Italian specialty this salt-cured and air dried meat is unique as it is very lean with very little visible fat. It has a deep reddish colour and a velvety smooth texture due to the fact that Bresaola is usually made the leaner cuts of beef, these are prepared by rubbing them with a mix of salt and other flavours and spices after which it is left to air dry.
Bresaola should be sliced really thinly to serve.
- Parmesan cheese
- Fresh baby rocket
- Cherry tomatoes
- Olive Oil
- Balsamic vinegar paste (Plain balsamic is fine too)
I haven't given any quantities in the ingredients as this is a dish that you can really personalise to your own taste however I will say more about further down.
Having evenly laid out the meat on a plate adorn it with a hand-full of rocket and a good sprinkling of parmesan shavings.
Lay out some halved cherry tomatoes around the plate.
Drizzle over a healthy helping of olive oil and the splash some Balsamic vinegar paste around the rocket.
Make it yours
As I mentioned further up I didn't give any quantities, after-all everyone has their own favourite way of doing things, I personally love it dripping in oil and with loads of parmesan but my guests my not if I'm serving it for dinner. So give it a go.
Other variations could include substituting the vinegar with a splash of lemon juice, adding your favourite sauce, adding some roasted pine nuts, the possibilities are endless with this unique and versatile dish.