The classic Lombard antipasto — paper-thin bresaola, peppery rocket, shaved Parmigiano, lemon, and good oil. Six minutes of prep, no cooking, the whole flavour comes from the cure.
Serves 4Prep 10 minCook 0 min
What you'll need
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Ingredients & method
Ingredients
- 150 g Bresaola della Valtellina, sliced paper-thin to order
- 100 g wild rocket (rucola)
- 60 g Parmigiano-Reggiano, in shavings
- 1 lemon
- 3 tablespoons extra-virgin olive oil
- Freshly cracked black pepper
- Sea salt flakes
Method
- 1Lay the bresaola slices in a single overlapping layer across a large flat plate or wooden board — they should cover the entire surface.
- 2Pile the rocket loosely in the centre.
- 3Use a vegetable peeler to shave Parmigiano over the rocket and bresaola.
- 4Squeeze the juice of half the lemon over the dish, then drizzle with the olive oil.
- 5Finish with a generous crack of black pepper and a few flakes of salt. Serve at once.
Chef's tip
The lemon should hit the bresaola directly, not just the rocket — the citrus 'cooks' the surface of the cure for a moment, opening the aromatic compounds.