Recipe: Bresaola with Rocket, Artichokes and Parmesan

Bresaola, which originated in Valtellina, Lombardy, is made by salting beef and allowing it to air-dry for several week until it becomes hard and turns a dark red. It is leaner than prosciutto, which is cured in much the same way, and has a sweet aroma and rich flavor.

For our Italian themed dinner last week,  I made several antipasti and one of them is this bresaola with rocket, marinated artichokes and freshly grated Parmesan cheese. No cooking required, just good simple ingredients put together. Love it!

Recipe video can be watched here (click here for full screen)

Bresaola with Rocket, Artichokes, and Parmesan
Recipe by Baby Sumo
Preparation time: 5 minutes
Serves 2-3


Ingredients
15-20 thin slices of bresaola
30g rocket leaves
Parmesan
4 antipasti citres carciofi (marinated artichoke hearts)

For the dressing
1 tbsp olive oil
1 tbsp white balsamic vinegar
Salt


1. Mix the dressing ingredients well, then toss the rocket leaves in the dressing.

2. Arrange the bresaola around the edge of plate, and mound the rocket leaves in the centre of the plate. Then, arrange several slices of marinated artichokes next to the rocket. Grate a generous amount of Parmesan cheese all over. Enjoy!

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