Carpaccio of Bresaola, Rocket and Parmigiano Reggiano

Serves Icon
Time 10 Minutes
add 30 minutes to marinate
  • 150g Bresaola, sliced thinly – refer to note in step 2
  • Juice of 1 lemon
  • 4 tablespoons (80ml) extra virgin olive oil
  • 80g baby rocket
  • 40g Parmigiano Reggiano, thinly shaved
  • Sea salt

How to Make It
Step 1

To make the Bresaola dressing, combine the lemon juice and olive oil in a screw-top jar. Close the jar and shake well to combine.

Step 2

Arrange the Bresaola on a large serving dish, slightly overlapping. Pour ¾ of the Bresaola dressing over the Bresaola. Cover the serving plate with plastic wrap and refrigerate for 30 minutes to marinate.

Note: Bresaola is available from Italian and gourmet delicatessens.

Step 3

Meanwhile place the baby rocket into a small mixing bowl. Pour the remaining Bresaola dressing over the rocket. Season with salt and toss to combine.

Step 4

Remove the Bresaola from the fridge. Top with the baby rocket and shavings of Parmigiano Reggiano – buon appetito.

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