Jun 182016

Bresaola with Arugula and Parmesan
4 servings

Ingredients

Directions

  1.  Lay out the bresaola in an overlapping pattern to make a round of meat on each plate.
  2. Mix the cleaned arugula in a bowl with a little olive oil, just enough to coat the arugula and sprinkle with the French Garden Sea Salt and freshly ground pepper. Mix gently.
  3. Pile a mound of the dressed arugula on top of the bresaola on each plate.
  4. Drizzle with the aged balsamic
  5. Using a vegetable peeler, peel off curls of Parmesan cheese over the salad.

This combination also works as a pizza or crostini topping.

*Bresaola (pronounced [breˈzaːola]), or in Italian dialect brisaola, is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top (inside) round, and is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy’s Lombardy region.

The word comes from the diminutive of Lombard bresada (braised).

A strict trimming process is essential to the rich taste. Legs of beef are thoroughly defatted and seasoned with a dry rub of coarse salt and spices, such as juniper berries,cinnamon and nutmeg. They are then left to cure for a few days. A drying period of between one and three months follows, depending on the weight of the particular bresaola. The meat loses up to 40% of its original weight during aging.

About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+

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Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+


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