Bresaola, Rughetta E Parmigiano Recipe
Bresaola, rocket salad and parmesan cheese
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Ingredients
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Antipasto assembly
Method
Antipasto assembly
- 1
Prepare dressing
In a small bowl, squeeze the juice of 1 lemon (about 1–2 tbs). Whisk together the lemon juice, 3 tbs extra-virgin olive oil and 1 tsp aged balsamic vinegar until emulsified. Season with 1 tsp sea salt and 1 tsp freshly ground black pepper; taste and adjust seasoning. Set the dressing aside.
- 2
Dress the rocket
Place 3 cups of washed, thoroughly dried rughetta (rocket) in a mixing bowl. Drizzle about half of the dressing over the greens and toss gently with tongs until evenly coated. Avoid overdressing; you want the peppery notes to remain bright.
- 3
Arrange bresaola
On a large serving platter or on individual plates, fan or loosely fold 200 g of thinly sliced bresaola into overlapping ribbons or rose shapes. Leave some space in the center or along the edge for the dressed rughetta.
- 4
Combine components
Mound the dressed rughetta next to or on top of the bresaola as desired. Scatter 60 g of Parmigiano-Reggiano shavings evenly over the bresaola and rocket using a vegetable peeler to create thin, irregular slices.
- 5
Finish and serve
Drizzle the remaining dressing sparingly over the assembled antipasto to avoid sogginess. Optionally garnish with an additional tiny drizzle of olive oil and a few drops of aged balsamic. Serve immediately with 6 toasted ciabatta slices alongside for scooping or wrapping the bresaola.