Recipe: Bresaola with Parmigiano Reggiano and Arugula

Intensely red with a delicate, salty, peppery aroma, Bresaola is the only Italian cured meat that originates in Valtellina, a Valley in the northern region of Lombardy. Its origins date back to the early Middle Ages, when people preserved beef, game, and mutton by salting and drying. Like good wine, Bresaola has slight variations; some producers add spices, and others add cinnamon. For all of them, however, a good bresaola should be soft and sweet in flavor.

INGREDIENTS:

7 oz Bresaola della Valtellina IGP, thinly sliced

Extra virgin oil, to drizzle

Juice of 1/2 a lemon

4 oz baby arugula

1 cup Parmigiano Reggiano DOP, shaved

Ground pepper to taste

DIRECTIONS:

Arrange the bresaola on a plate in a single layer, slightly overlapping the slices. Drizzle the olive oil, just enough to give the meat a shiny appearance. Drizzle the lemon juice and sprinkle the black pepper.

Cover the bresaola with the arugula and sprinkle with the Parmigiano Reggiano. Add a final drizzle of olive oil over the arugula and serve. This dish can't be frozen nor stored for future use.

Which oil should you use?

The first and simplest condiment to use with bresaola is extra virgin olive oil: it's best to choose a delicate oil, not too spicy or rich, to give the slices softness without covering their flavor. Paired with lemon juice and Parmigiano Reggiano, it provides just the right balance.

Diana is an olive oil sommelier and can help you to make the best choices when it comes to olive oils! She has a large selection of olive oils and would be happy to share it with you. Contact Diana to find out more.