Carpaccio of Bresaola, Rocket and Parmigiano Reggiano
Ingredients
- 150g Bresaola, sliced thinly – refer to note in step 2
- Juice of 1 lemon
- 4 tablespoons (80ml) extra virgin olive oil
- 80g baby rocket
- 40g Parmigiano Reggiano, thinly shaved
- Sea salt
How to Make It
Step
1
To make the Bresaola dressing, combine the lemon juice and olive oil in a screw-top jar. Close the jar and shake well to combine.
Step
2
Arrange the Bresaola on a large serving dish, slightly overlapping. Pour ¾ of the Bresaola dressing over the Bresaola. Cover the serving plate with plastic wrap and refrigerate for 30 minutes to marinate.
Note: Bresaola is available from Italian and gourmet delicatessens.
Step
3
Meanwhile place the baby rocket into a small mixing bowl. Pour the remaining Bresaola dressing over the rocket. Season with salt and toss to combine.
Step
4
Remove the Bresaola from the fridge. Top with the baby rocket and shavings of Parmigiano Reggiano – buon appetito.
