Bresaola con Parmigiano e Rucola

Bresaola with Parmesan and Rocket


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

Intensely and uniformly red in colour with a delicate, slightly salty aroma, bresaola is the only Italian cured meat made from selected beef haunches. The beef is seasoned with a special mixture of salt, pepper and other spices, then cured under controlled humidity and temperature conditions. The finished product is put inside pork gut casings and cured for a further period of between 1 and 3 months. The tradition of bresaola spans several centuries and is a product of the area of Lombardy called Valtellina. Once sliced, bresaola has a bright-red colouring and a well-defined flavour. Traditionally, it is served sliced paper thin, with a dressing of olive oil, lemon juice and pepper, and accompanied by some good bread.


  • 200 g/7 oz bresaola, thinly sliced extra virgin olive oil, to drizzle juice of ½ lemon or 10 ml/2 tsp best-quality balsamic vinegar
  • 75 g/3 oz rocket/arugula leaves
  • 75 g/3 oz/1 cup Parmesan cheese, shaved
  • ground black pepper


  1. Arrange the bresaola on a serving platter in a single layer, slightly overlapping the slices so they look attractive.

  2. Drizzle with a little olive oil; not too much, however, just enough to give the meat a shiny appearance.

  3. Drizzle with the lemon juice or balsamic vinegar, and sprinkle with black pepper.
  4. Pile the rocket leaves in the middle and sprinkle over the Parmesan cheese shavings. Add a final drizzle of olive oil over the leaves and serve immediately.