Prep 10 mins
Cook 0 mins
I LOVE Bresaola, but it isn't easy to find around here. If you live in a 'real' city ask for it at your favorite Italian salumeria or deli. This is adapted from "The Four Seasons of Italian Cooking" by A.J. Battifarano and Alan Richardson. This is rustic enough for a casual family meal and nice enough for company. I have even served it with the addition of a handful of Arugala (scattered on top of the bresaola b4 you add the mushrooms) and a good crusty bread as a light meal or lunch. You could also stuff this all inside a loaf of bread and have sandwiches.
- 170.09 g italian bresaola, sliced paper-thin
- 24 small prepared marinated mushrooms, coarsely chopped (best you can find, ask at your Salumeria)
- 44.37 ml finely chopped Italian parsley
- 85.04 g grana padano or 85.04 g parmigiano-reggiano cheese, a good pecorino is also nice,in one piece
- 59.16 ml extra virgin olive oil
- fresh ground black pepper
- 1 lemon, cut into 6 wedges.
- Arrange bresaola slices, slightly overlapping on a large platter.
- Scatter mushrooms over bresaola, then sprinkle with parsley.
- Using a vegetable peeler, shave thin slivers of the cheese over bresaola.
- Drizzle with olive oil and sprinkle with black pepper.
- Serve with lemon wedges or squeeze lemon over all.
I first encountered bresaola at a roadside restaurant in Italy, by just randomly picking something from the menu (I had no idea what it was). Later we researched just what bresaola was and this way in which it is usually served, and have had that as dinner with bread and salad. We wanted an appetizer for Christmas eve, and I wanted to do this to rekindle memories of that trip, but wanted a way to make it into slightly tidier finger food. I laid out the meat slices, placed a few strips of parm shreds longways on each one, and added an arugula leaf; then sprinkled with lemon and olive oil; then rolled each into a relatively tight roll with a bit of the greens sticking out. I left the mushrooms whole and placed them among the bresaola rolls, and added a bit more lemon and olive oil. It was a little more labor intensive than served flat on plates as described here. I find that arugula adds enough pepperiness that extra pepper is not necessary, although it may not hurt. It was outstanding...of course it depends on having the right quality ingredients, but it was worth a splurge for the festive evening.