📝 About This Recipe
Transport your senses to the Italian Alps with this elegant, no-cook masterpiece featuring paper-thin slices of air-dried salted beef. This classic antipasto celebrates the harmony between the deep, earthy umami of the Bresaola and the bright, peppery bite of fresh baby arugula. Finished with a vibrant lemon-infused olive oil and crystalline shards of aged Parmigiano-Reggiano, it is the quintessential light bite for sophisticated entertaining.
🥗 Ingredients
The Charcuterie
- 6-8 ounces Bresaola della Valtellina (sliced paper-thin, ideally at the deli counter)
The Greens
- 4 cups Baby Arugula (Rocket) (washed and thoroughly dried)
- 1 tablespoon Fresh Lemon Juice (from about half a lemon)
- 1 tablespoon Extra Virgin Olive Oil (high quality, fruity profile)
The Dressing & Seasoning
- 2 tablespoons Extra Virgin Olive Oil (for drizzling over the finished plate)
- 1 teaspoon Lemon Zest (finely grated)
- 1/2 teaspoon Flaky Sea Salt (Maldon or similar)
- 1/2 teaspoon Black Peppercorns (freshly cracked)
The Garnish
- 2 ounces Parmigiano-Reggiano (aged at least 24 months)
- 2 tablespoons Toasted Pine Nuts (optional, for added texture)
- 1 tablespoon Capers (rinsed and patted dry)
- 4 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
Begin by chilling your serving platter in the refrigerator for 10 minutes; a cool plate keeps the delicate Bresaola at the perfect temperature.
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2
Carefully separate the Bresaola slices. If they are very thin, use a palette knife or the back of a spoon to ensure they don't tear.
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3
Arrange the Bresaola slices on the chilled platter in a single layer, slightly overlapping them in a circular 'carpaccio' pattern.
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4
In a medium mixing bowl, whisk together the 1 tablespoon of olive oil and 1 tablespoon of lemon juice until emulsified.
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5
Add the baby arugula to the bowl and toss very gently with your hands or tongs to coat the leaves lightly. Do not over-dress, or the greens will wilt.
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6
Mound the dressed arugula in the center of the Bresaola-lined platter, creating height for a beautiful presentation.
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7
Use a vegetable peeler to create long, thin ribbons or 'shavings' of the Parmigiano-Reggiano directly over the arugula and meat.
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8
Scatter the rinsed capers and toasted pine nuts (if using) evenly across the dish.
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9
Drizzle the remaining 2 tablespoons of high-quality extra virgin olive oil in a slow stream over the entire platter.
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10
Evenly distribute the fresh lemon zest over the dish to provide a bright aromatic lift.
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11
Finish with a generous sprinkle of freshly cracked black pepper and a light pinch of flaky sea salt (remembering the meat and cheese are already salty).
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12
Garnish the edges of the platter with lemon wedges and serve immediately while the greens are crisp.
💡 Chef's Tips
Ask your butcher to slice the Bresaola so thin it is almost translucent; this ensures it melts in your mouth rather than being chewy. Always dress the arugula at the very last second to prevent the acidity of the lemon from turning the leaves soggy. If Bresaola is unavailable, you can substitute with high-quality Prosciutto di Parma or thinly sliced smoked duck breast. Use a 'finishing' olive oil for the final drizzle—one with a peppery or grassy note will complement the arugula perfectly.
🍽️ Serving Suggestions
Pair with a crisp, dry Italian white wine like Gavi di Gavi or a chilled Vermentino. Serve alongside warm, crusty focaccia or ciabatta rubbed with a clove of raw garlic. Accompany with a small bowl of Castelvetrano olives for a complete aperitivo experience. For a heavier meal, serve this as a starter before a classic Saffron Risotto (Risotto alla Milanese).