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Extra-Virgin Italian Olive Oil

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Appetizers >> Bresaola

Bresaola and Arugola

Antipasto di Bresaola e Rucola

How to make a Bresaola (beef prosciutto) Appetizer

Bresaola is air dried cured beef. It is originally from Valtellina a valley north in the Alps of the Lombardia region. Bresaola is made using lean beef top round; the fat is completely trimmed away. The meat is then seasoned with a rub of spices: juniper berries, cinnamon, and nutmeg, then left to cure for few days. The Bresaola is later air dried for a  minimum of three months, losing almost half of its original weight. The result is a dark red cured meat, almost purple in color, with a sweet taste.

Bresaola is generally served as an antipasto (appetizer) at room temperature, garnished with arugula or green salad and drizzled with lemon juice and extra-virgin olive oil. The dish is erroneously called sometimes Carpaccio, confusing it with a different raw meat dish.

1/2 lb (200 gr) bresaola

small bunch arugola

extra-virgin olive oil

sqeeeze of lemon juice

black pepper freshly grated from the mill

parmigiano reggiano shavings

lemon wedges

Arrange the bresaola slices on a dish.

Top with some arugula leaves. Drizzle extra-virgin olive oil. Squeeze some lemon juice.

Add black pepper freshly grated from the mill. Top with parmigiano shavings.

Garnish with lemon wedges and serve.