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.
Bresaola With Rucola & Parmesan Flake Rolls
- 6 slices bresaola, sliced in the middle
- Parmigiano reggiano (parmesan) flakes, shaved with a peeler
- Handful of rucola or rocket, torn
- 1 lemon
- Extra virgin olive oil
- In a bowl, dress the rucola with extra virgin olive oil, lemon & little salt. Remember that bresaola is already salty so don't add too much salt. Set aside.
- Slice the bresaola in the middle.
- 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.
- Put the rolls on a bed of dressed rucola.
- Drizzle the rolls with lemon & extra virgin olive oil before serving.