30 July 2012

Bresaola with Rocket & Parmigiano Reggiano


Another heat wave is cursing us to stay indoors, turn on the air conditioners and limit my cooking to the minimum.  It produces too much heat and no one at home wants that, especially me, who has to stand in front of the oven and stove.  I did yesterday to bake some bread and I how I wished I was Plastic Man with elastic arms.   The heat emitted by the oven was so intense that it seemed like all my hair stood up.  Or maybe they really did.  With panic to open and shut the oven door as swiftly as I could, I was too frazzled to understand what was going on.  My bread came out so well that I can't wait to share it with you.  But that's another story. 


I avoid cooking as much as I could in summer.  Prior to having kids, I literally closed down my kitchen and prepared everything cold.  I couldn't stand the heat emitted by cooking intertwined with the high temperature of summer.   In between stirring the pans, you would find me reclined on the couch fighting bouts of nausea. 


Nowadays, with two kids to please, I get to do a bit of cold plates and a bit of quick cooking.  One cold plate that doesn't evoke any shrill "pasta", "pizza" and what have you from my kids is this one.  It's my personal favorite.  It's a classic Italian summer dish that's full of flavors.  Bresaola, an aged, air-dried salted beef, is mixed with shavings of parmigiano reggiano and rucola (rocket).  They take up the limelight in this plate with the help of a big squeeze of lemon and extra virgin olive oil.  It's one of those cold plates that I can prepare in advance and just leave in the fridge.  In some occasions, I have taken them to picnics too.  Here is an old post (excuse the quality of the pictures) where I prepared them in rolls. 

The weekend is already finished for me and a new week is starting.  Time flies so fast when you are having fun.  I hope you all had a good weekend too! 



Bresaola with Rocket & Parmigiano Reggiano


Ingredients:
Serves 2
  • 12 - 16 slices of bresaola
  • Lemon, juice
  • Handful of rocket or rucola
  • Parmigiano reggiano shavings
  • Extra virgin olive oil
  • Salt 
  • Pepper
Directions:
  1. Place the bresaola on the plate.
  2. Put the rocket on top (as much as you want).
  3. Sprinkle the parmigiano reggiano shavings (as much as you want).
  4. Drizzle with extra virgin olive oil.
  5. Season with salt, pepper & lemon.  

14 comments:

  1. I'm with you, when it's too hot to cook or think, I like to quickly assemble a plate and call it a meal. This looks like the perfect summer meal - add some of that bread you mentioned and that's all I need!

    ReplyDelete
    Replies
    1. When it's hot, it's like the kitchen is repelling you. If I really have to cook, I prefer turning on the oven rather than standing in front of the stove tossing the food. But of course cold plates are the best!

      Delete
  2. Anonymous30 July, 2012

    The heat is too much here too. Like you I abandon the kitchen and just prepare a cold salad to get me by through the heat. What a wonderful salad this is! Never heard of bresaola but when I see them, I knwo what to do with them. Thanks! Bernadette

    ReplyDelete
    Replies
    1. Hi Bernadette, We all think alike when the heat is up. I hope you get to try bresaola soon.

      Delete
  3. It's hot here in Toronto also. So something that requires minimal cooking is a genius idea! To tell you the truth, I've only had bresaola one or two times in my life...this could all change now...Love the colours and styling of your dish, Rowena!

    ReplyDelete
    Replies
    1. I love eating bresaola this way. Perhaps I never even eat it any other way! :-) Thanks Jen!

      Delete
  4. It's pretty chilly here in the souther hemisphere winter but I know the heat in Italy well after 9 years living there. This was one of my favourite dishes. I also love it with buffalo mozzarella and tomatoes and few basil leaves.

    ReplyDelete
    Replies
    1. I never tried it with mozzarella, tomatoes & basil. It must be good! Thanks for the idea Suzanne! Lucky you, you are enjoying the cold.

      Delete
  5. The heat has hit here pretty bad too and salad sounds so refreshing and cool. But I can't help but want to bake still kind of crazy I know. I made some soft bread sticks that would go perfect with this dish, I'll be putting them up soon. Hope your weather cools off a bit :)

    ReplyDelete
    Replies
    1. I can also tolerate baking because I can leave it and open the door only when it's cooked. I avoid standing infront of the stove more and cook! Too hot! I can't wait for your bread sticks! They should be great!

      Delete
  6. When I first saw the photos and pinned this post I wasn't aware this was a beef dish (I thought it's salad). This is a perfect main dish in hot weather for sure. My husband needs meat no matter how hot or cold it is. Speaking of hot, we're having warm days too, but around 80F... and this area we don't even have A/C because most of the summer never gets hot. I'm actually enjoying this warm weather, at least it's not so hot yet... Hope your kids are enjoying playing with water and swimming!

    ReplyDelete
    Replies
    1. Even if it has dried meat, I still consider it as salad but there's never a rule so the only thing to do is enjoy it! You're lucky to have a mild summer temp. The temperature here is soaring and the A/C helps a lot in cooling us down, and yes, with the help of the pool! :-)

      Delete
  7. I love bresaola and you've put together the perfect accompaniments for it. Our warm days are here and this would be perfect for lunch or even dinner!

    ReplyDelete
    Replies
    1. This is one of my favorite salads Jean. It's so easy to put together too!

      Delete

Thank you for taking the time to read my blog. I would love to know what you think!