Bresaola plate

Bresaola Plate is an Italian dish originating from Valtellina, Lombardy. It consists of thinly sliced air-dried, salted beef, typically served as an appetizer with accompaniments like arugula, shaved parmesan, lemon juice, and olive oil. The dish is a perfect combination of savory meat, peppery arugula, tangy lemon, and rich parmesan.

Preparation

Bresaola is traditionally made from beef top round. The beef is salted and left to air-dry for several months. The final product is a lean, flavorful meat that can be eaten on its own or paired with various ingredients.

Ingredients

• 8-10 slices of Bresaola
• A handful of arugula
• Shaved parmesan cheese (to taste)
• Juice of half a lemon
• Drizzle of extra virgin olive oil
• Salt and pepper to taste
• Optional: cherry tomatoes or capers for added flavor and color

Instructions

1. Lay out the Bresaola slices on a plate.
2. In a mixing bowl, toss arugula with lemon juice, olive oil, salt, and pepper.
3. Place the dressed arugula in the center of the Bresaola.
4. Sprinkle with shaved parmesan.
5. If using, add cherry tomatoes or capers around the plate for garnish.
6. Drizzle a little more olive oil, if desired, and serve.

Nutritional Information

Based on a plate:

• Calories: Approx. 150-200
• Net Carbs: 1-2g
• Fat: 10-12g
• Protein: 15-18g

External Sources

• Great Italian Chefs: Bresaola Recipe
• Italy Magazine's Bresaola with Arugula and Parmesan