CarneAtlas›Bresaola

Bresaola della Valtellina with Rocket and Parmigiano

Beef · Bresaola

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

Shop

Affiliate links — CarneAtlas may earn a commission at no extra cost to you.

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

  1. 1Lay the bresaola slices in a single overlapping layer across a large flat plate or wooden board — they should cover the entire surface.
  2. 2Pile the rocket loosely in the centre.
  3. 3Use a vegetable peeler to shave Parmigiano over the rocket and bresaola.
  4. 4Squeeze the juice of half the lemon over the dish, then drizzle with the olive oil.
  5. 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.

← Back to Bresaola

Stay notified

We add new cuts, recipes, and locales every few weeks. Leave your email and we'll send a short note when there's something worth reading. Never spam, never sold.