📝 About This Recipe
Hailing from the wind-swept valleys of Lombardy, Bresaola is a lean, air-dried salted beef that represents the pinnacle of Italian charcuterie. This classic preparation elevates the meat's deep ruby hue and subtle spice notes with the bright acidity of fresh lemon and the peppery bite of wild arugula. It is a sophisticated, no-cook starter that relies on the harmony of premium ingredients and elegant presentation.
🥗 Ingredients
The Meat
- 200 grams Bresaola della Valtellina IGP (sliced paper-thin)
The Dressing
- 4 tablespoons Extra Virgin Olive Oil (high-quality, cold-pressed)
- 1 tablespoon Fresh Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (finely grated)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Sea Salt (Maldon or fleur de sel)
The Salad and Garnish
- 2 cups Wild Arugula (washed and dried thoroughly)
- 50 grams Parmigiano-Reggiano (aged 24 months, kept in a block)
- 1 tablespoon Capers (nonpareil variety, drained)
- 1 tablespoon Toasted Pine Nuts (optional, for texture)
- 1 teaspoon Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Begin by chilling your serving plates in the refrigerator for 10 minutes; a cool plate keeps the delicate fat in the bresaola from melting too quickly.
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2
In a small glass jar or mixing bowl, combine the extra virgin olive oil and the freshly squeezed lemon juice.
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3
Add a pinch of sea salt and the freshly cracked black pepper to the oil and lemon mixture.
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4
Whisk the dressing vigorously with a fork or small whisk until it is slightly emulsified and cloudy.
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5
Taste the dressing; it should be bright and acidic but balanced by the richness of the oil.
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6
Remove the bresaola from its packaging and separate the slices carefully to avoid tearing the paper-thin meat.
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7
Arrange the bresaola slices on the chilled plates in a single layer, slightly overlapping them to create a beautiful 'carpaccio' effect.
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8
Using a pastry brush or a small spoon, lightly coat the surface of the meat with about half of the prepared dressing.
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9
In a separate bowl, toss the wild arugula with a teaspoon of the dressing just to give it a light sheen.
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10
Place a loose mound of the dressed arugula in the center of the bresaola arrangement.
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11
Using a vegetable peeler, shave thin, wide curls of Parmigiano-Reggiano directly over the meat and greens.
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12
Scatter the capers and toasted pine nuts (if using) evenly across the dish for pops of brine and crunch.
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13
Finish the dish by sprinkling the fresh lemon zest and chopped parsley over the top.
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14
Give one final light crack of black pepper over the entire plate.
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15
Serve immediately while the greens are crisp and the meat is at its peak flavor.
💡 Chef's Tips
Always ask your butcher to slice the bresaola as thin as possible; thick slices can be chewy and overwhelm the palate. Avoid over-salting the dish as the bresaola and the Parmigiano-Reggiano both contain significant natural sodium. Use the best olive oil you can find—a peppery Tuscan oil works beautifully here to complement the arugula. If you cannot find Bresaola, you can substitute with high-quality Carpaccio-grade raw beef fillet, though the flavor profile will change from cured to fresh. Do not dress the arugula until the very last second to prevent it from wilting.
🍽️ Serving Suggestions
Pair with a crisp, dry white wine like a Gavi di Gavi or a lightly chilled Valtellina Superiore red. Serve alongside warm, crusty ciabatta bread or focaccia to soak up the lemon-infused oil. Add a side of marinated artichoke hearts or Castelvetrano olives for a complete antipasto spread. For a touch of sweetness, add a few drops of aged balsamic glaze over the cheese shavings. A glass of sparkling Franciacorta makes this an incredibly elegant celebratory starter.