Bresaola, arugula, and flakes of Parmesan

Bresaola with arugula and Parmesan flakes is a classic Italian appetizer, simple and delicious. Here’s how to prepare it:

Ingredients

• 100g of bresaola (thin slices)
• 70g of fresh arugula
• 50g of flakes of Parmigiano-Reggiano
• Extra virgin olive oil
• Lemon juice
• Salt and black pepper (to taste)

Preparation

1. Arrange the slices of bresaola on a serving plate to cover the entire surface, creating a bed for the other ingredients.
2. Wash and dry the arugula, then place it on top of the bresaola. Try not to overload any spot, but let the bresaola remain the visible base.
3. Take the Parmesan and, with the help of a knife or a peeler, prepare thin flakes. Distribute them over the arugula.
4. Dress the dish with a drizzle of extra virgin olive oil and a few drops of fresh lemon juice. Add salt and pepper to taste.
5. Serve immediately to ensure the freshness of the ingredients and their maximum expression of flavor.

Trivia

Bresaola is a dried and aged bovine meat typical of Valtellina, an Alpine valley in Lombardy. It is appreciated for its delicate flavor and low fat content. The combination with arugula and Parmigiano-Reggiano enhances the taste thanks to the contrast between the sweetness and the slight spiciness of the arugula and the distinctive savoriness of the Parmesan.

As you can see, this recipe is as simple as it is full of flavors that balance perfectly!