Bresaola con Rucola e Grana

Name: Bresaola con Rucola e Grana
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Lombarda
Ingredients: 240 g bresaola della valtellina; 80 g wild rocket; 60 g grana padano; 30 ml Extra virgin olive oil; 15 ml Fresh lemon juice; 1 g Black pepper; 1 pinch flaky sea salt

Thin slices of Valtellina cured beef topped with peppery rocket, Grana Padano shavings, lemon juice, and extra virgin olive oil.

🇮🇹Italy· Lombardy

Prep: 10 min
Cook: 0 min
Total: 10 min
Servings: 4
Difficulty: Easy
Calories: 210 kcal

Ingredients

0 of 7 gathered

Servings

240 g bresaola della valtellina — sliced very thinly
80 g wild rocket — washed and dried thoroughly
60 g grana padano — shaved into thin curls with a peeler
30 ml Extra virgin olive oil — fruity and mild
15 ml Fresh lemon juice — strained
1 g Black pepper — coarsely cracked
1 pinch flaky sea salt — optional for the greens

Equipment

•Large serving platter
•Vegetable peeler
•Citrus juicer
•Small mixing bowl

Nutrition

Per serving, approximate

Calories: 210 kcal
fat: 11 g
carbs: 1 g
fibre: 1 g
protein: 26 g
calories: 210 kcal

Instructions

1
Arrange the thinly sliced bresaola across a large chilled serving platter in a single, slightly overlapping layer.
2
Whisk the extra virgin olive oil and lemon juice together in a small bowl until lightly emulsified.
3
Toss the dry rocket greens in a separate bowl with half of the lemon-oil dressing.
4
Scatter the dressed rocket loosely over the centre of the laid bresaola slices.
5
Shave thin curls of Grana Padano directly over the rocket and cured beef using a peeler.
6
Drizzle the remaining lemon and olive oil dressing over the entire platter.
7
Finish with a generous grind of coarsely cracked black pepper.
8
Serve immediately while the rocket remains crisp.

Chef's tips

Dress the platter just moments before serving so the acid from the lemon does not discolour or cure the delicate bresaola. Ensure the rocket is completely dry before tossing to keep the dressing from slipping off.

Ingredient substitutions

Grana Padano → Parmigiano Reggiano or mature alpine Valtellina Casera
Bresaola della Valtellina → cured beef carpaccio or Aosta Valley motzetta

Storage

Best enjoyed immediately, but dressed leftovers can be refrigerated in an airtight container for up to 12 hours.

Reheating

This is a cold dish that should not be reheated.

Common mistakes to avoid

•Dressing the dish too early, which causes the rocket to wilt and the bresaola to turn grey.
•Over-salting the dish when both the cured beef and aged Grana already provide ample saltiness.