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    Bresaola with Rocket and Parmesan

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    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


    • 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


    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.

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