Bresaola Rolls with Arugula & Parmesan
Bresaola Rolls with Arugula & Parmesan are a no-cook, elegant antipasto featuring thin slices of air-dried beef wrapped around peppery arugula, nutty Parmesan, and a drizzle of lemony olive oil....
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Pepper mill
- Mixing bowl
- Toothpick
- Serving platter
Ingredients
- 12 slices of bresaola (air-dried cured beef, very thinly sliced)
- 1 cup loosely packed baby arugula (rocket)
- 12 shavings of Parmigiano-Reggiano or Grana Padano
- 3 tbsp extra virgin olive oil
- Juice of 1/2 lemon
- Freshly cracked black pepper, to taste
- Optional: flaky sea salt (bresaola is naturally salty, so add cautiously)
- A few drops of truffle oil for depth
- Thin slices of pear or fig inside the rolls for sweetness
- Crushed toasted walnuts for crunch
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