Bresaola With Rucola and Parmigiano Reggiano Flake Rolls
Bresaola is an air-dried salted beef that has been aged two to three
months that originated from the Northern region of Italy. The only way I
eat it is with rucola, Parmigiano Reggiano flakes, lemon and extra virgin olive
oil. It's a classic. Nine out of ten Italians eat this.
One of the first Italian dishes I had loved when I first arrived here
was beef and veal carpaccio (thinly sliced raw meat) served the same
way as the bresaola minus the rucola. I stopped eating carpaccio when
the mad cow disease sprung out again. Then I found a good and much
safer alternative in bresaola plus I get to enjoy it with rucola which
is one salad I am crazy about.
Normally, you just layer the bresaola, rucola and Parmigiano Reggiano flakes on
the plate, drizzle it with extra virgin olive oil & lemon. This
time, I wanted to give myself a harder time by making rolls instead. A
plate I normally compose in 5 minutes took me three times more time and effort. Well at least for a change, it's not the usual boring old
bresaola plate.
I
was able to make 6 rolls out of 3 slices of bresaola that I cut in the
middle. The amount depends on how much you would be eating or serving.
Just to give an idea, 6 rolls are not so filling so you have to
accompany them with something else.
Ingredients:
Serves 2
- 6 slices bresaola, sliced in the middle
- Parmigiano Reggiano flakes, shaved with a peeler
- Handful of rucola or rocket, torn
- 1 lemon
- Extra virgin olive oil
- Salt
- In a bowl, dress the rucola with extra virgin olive oil, lemon and little salt. Remember that bresaola is already salty so don't add too much salt. Set aside.
- Slice the bresaola in the middle.
- Prepare the rolls. Lay flat one half-size bresaola on a plate. Put some rucola and Parmigiano Reggiano flakes. Roll. Do the same thing to the rest of the ingredients.
- Put the rolls on a bed of dressed rucola.
- Drizzle the rolls with lemon and extra virgin olive oil before serving.
