📝 About This Recipe
Hailing from the mist-covered valleys of Lombardy, this classic antipasto showcases Bresaola, a lean, air-dried beef that is aged until it reaches a deep ruby hue and a delicate, nutty flavor. This dish is the epitome of Italian simplicity, relying on the vibrant contrast between the salty beef, the peppery bite of fresh wild arugula, and the crystalline richness of aged Parmigiano-Reggiano. It is a sophisticated, no-cook starter that celebrates the purity of high-quality ingredients and the effortless elegance of Mediterranean dining.
🥗 Ingredients
The Foundation
- 200 grams Bresaola della Valtellina IGP (sliced paper-thin, ideally translucent)
- 100 grams Wild Rocket (Arugula) (washed, dried, and chilled for maximum crispness)
The Accents
- 60 grams Parmigiano-Reggiano (aged 24 months, to be shaved into large curls)
- 2 pieces Lemons (one for juice, one for garnish wedges)
- 4 tablespoons Extra Virgin Olive Oil (high quality, cold-pressed with a fruity profile)
Seasoning and Garnish
- 1/2 teaspoon Sea Salt Flakes (Maldon or similar for texture)
- 1 teaspoon Black Peppercorns (freshly cracked)
- 1 tablespoon Capers in Brine (drained and patted dry)
- 1 tablespoon Pine Nuts (lightly toasted until golden)
👨🍳 Instructions
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1
Begin by chilling your serving plates in the refrigerator for 10 minutes; a cool plate keeps the delicate bresaola and arugula at the perfect refreshing temperature.
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2
Prepare the dressing by whisking together 3 tablespoons of the extra virgin olive oil and the juice of half a lemon in a small bowl until emulsified. Set aside.
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3
Carefully separate the paper-thin slices of bresaola. Arrange them on the chilled plates in a slightly overlapping circular pattern, covering the entire surface of the plate.
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4
Lightly brush the arranged bresaola with a tiny amount of the remaining olive oil to prevent the meat from drying out while you prepare the greens.
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5
In a medium mixing bowl, toss the fresh arugula with 1 tablespoon of the prepared lemon-oil dressing. Use your hands to ensure every leaf is lightly coated but not weighed down.
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6
Mound a generous handful of the dressed arugula in the center of the bresaola-lined plate, creating a voluminous nest.
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7
Using a vegetable peeler or a sharp knife, shave wide, thin shards of the Parmigiano-Reggiano directly over the arugula and beef.
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8
Scatter the drained capers and toasted pine nuts evenly across the dish for pops of acidity and crunch.
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9
Drizzle the remaining lemon-oil dressing in a decorative spiral over the entire plate.
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10
Finish with a light sprinkle of sea salt flakes and a generous amount of freshly cracked black pepper.
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11
Cut the second lemon into thin wedges and place one or two on the side of each plate for guests who prefer more acidity.
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12
Serve immediately while the arugula is crisp and the beef is cool.
💡 Chef's Tips
Always ask your butcher to slice the bresaola as thin as possible; it should be nearly transparent to achieve the best mouthfeel. Avoid dressing the arugula too early, as the acid in the lemon will wilt the delicate leaves within minutes. If you cannot find Bresaola, a high-quality Carpaccio di Manzo (raw beef) is a suitable substitute, though the flavor profile will be less smoky. For an extra touch of luxury, add a few drops of white truffle oil to the final drizzle. Use a high-quality aged balsamic vinegar (Aceto Balsamico Tradizionale) alongside the lemon for a deeper, sweeter complexity.
🍽️ Serving Suggestions
Pair this with a crisp, dry Italian white wine like a Gavi di Gavi or a chilled Vermentino. Serve with warm, crusty ciabatta bread or focaccia to soak up the dressing and olive oil. This dish works beautifully alongside a bowl of marinated Castelvetrano olives for a complete aperitivo spread. For a light lunch, serve with a side of chilled melon or fresh figs to contrast the saltiness of the beef. A glass of Franciacorta or Prosecco Superiore provides the perfect bubbles to cut through the richness of the cheese.