zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Bresaola with Rocket and Parmesan

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Bresaola with Rocket and Parmesan

    Antipasto means, literally, before the meal. The taste of bresaola is more delicate, yet a little sharper, than prosciutto di Parma – though this would make a delicious alternative here, as would beef carpaccio.

    • Preparation time: 15 minutes

    Serves: 8

    Ingredients

    • 200g Bresaola, at room temperature
    • 250 g rocket
    • 5 tbsp extra virgin olive oil
    • 2-3 tsp truffle oil, to taste
    • 3 tbsp lemon juice
    • 100g Parmesan

    Method

    1. Wash and dry the rocket, then divide between 8 plates.
    2. In a small bowl, mix together the two oils (you may not want to add all the truffle oil at this stage) with the lemon juice; season to taste. Whisk well with a fork, check the strength of the truffle flavour and pour over the rocket. Mix gently and combine with the slices of bresaola. Grate the Parmesan coarsely and sprinkle over each plate.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary