Bresaola With Rucola & Parmesan Flake Rolls

Bresaola is an air-dried salted beef that has been aged two to three months that originated from the Northern region of Italy.  The only way I eat it is with rucola, parmesan (parmigiano reggiano) flakes, lemon & extra virgin olive oil.   It's a classic.  Nine out of ten Italians eat this.  One of the first Italian dishes I had loved when I first arrived here was beef & veal carpaccio (thinly sliced raw meat) served the same way as the bresaola minus the rucola.  I stopped eating carpaccio when the mad cow disease sprung out again.  Then I found a good and much safer alternative in bresaola plus I get to enjoy it with rucola which is one salad I am crazy about. 

Normally, you just layer the bresaola, rucola & parmesan flakes on the plate, drizzle it with extra virgin olive oil & lemon.  This time, I wanted to give myself a harder time by making rolls instead.  A plate I normally compose in 5 minutes took me three times more time & effort.  Well at least for a change, it's not the usual boring old bresaola plate.  

I was able to make 6 rolls out of 3 slices of bresaola that I cut in the middle.  The amount depends on how much you would be eating or serving.  Just to give an idea, 6 rolls are not so filling so you have to accompany them with something else.  

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Bresaola With Rucola & Parmesan Flake Rolls

Ingredients:
Serves 2

• 6 slices bresaola, sliced in the middle
• parmigiano reggiano (parmesan) flakes, shaved with a peeler
• a handful of rucola, torn
• 1 lemon
• extra virgin olive oil
• salt

1. In a bowl, dress rucola with extra virgin olive oil, lemon & little salt.  Remember that bresaola is already salty so don't add too much salt.  Set aside. 
2. Slice bresaola in the middle. 
3. Prepare the rolls.  Lay flat one half-size bresaola on a plate.  Put some rucola & parmesan flakes.  Roll.  Do the same thing to the rest of the ingredients. 
4. Put the rolls on a bed of dressed rucola. 
5. Drizzle the rolls with lemon & extra virgin olive oil before serving. 

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