Bresaola with Arugula and Parmesan
- 3 cups arugula, washed and dried
- Bresaola* – 24 thinly sliced pieces (6 slices per plate)
- Poggi Bonsi Extra-Virgin Olive Oil
- Ritrovo Selections Aged Balsamic Vinegar
- 1 wedge of Parmesan-Reggiano cheese, at near room temperature
- Poggi Bonsi French Garden Sea Salt
- Freshly Ground Pepper
- Lay out the bresaola in an overlapping pattern to make a round of meat on each plate.
- 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.
- Pile a mound of the dressed arugula on top of the bresaola on each plate.
- Drizzle with the aged balsamic
- 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.