restaurantTraditional recipe
Bresaola con Rucola e Grana
EasyschedulePrep: 10 minutilocal_fire_departmentCook: 0 minutigroup4 persone
Bresaola della Valtellina IGP, a lean cured beef aged in the pure Alpine air, served with arugula, shavings of Grana Padano and lemon. The perfect antipasto: light, elegant and flavorful.
Aging in the Valtellina valleys imparts its unmistakable aroma.
Preparation
- 1
Arrange the bresaola slices on a plate, slightly overlapping.
- 2
Wash and dry the arugula, arrange it on top.
- 3
Create shavings of Grana Padano using a vegetable peeler.
- 4
Dress with olive oil, fresh lemon juice and pepper.
- 5
Serve at room temperature.
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Chef's Tips
Bresaola should be served at room temperature, not cold. Squeeze the lemon just before serving.