Bresaola and Arugola
Antipasto di Bresaola e Rucola
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
small bunch arugola
extra-
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.
Top with some arugula leaves. Drizzle extra-
Add black pepper freshly grated from the mill. Top with parmigiano shavings.
Garnish with lemon wedges and serve.