Bresaola with Arugula and Parmesan
From Geoff Last
Bresaola is an air-cured, salted beef that has been aged two or three months until it becomes firm and dark red in colour. It is made from top (inside) round, and is lean and delicious. It originated in Valtellina, a valley in the Alps of Italy’s Lombardy region, and goes very well with dry aged cheeses such as parmesan. I came across a version that I found at The Cookbook Co. that’s made from bison and is excellent.
- 1/2 lb. bresaola (typically comes very thinly sliced)
- 1 small wedge Parmigiano Reggiano
- 2 c. fresh arugula, large stems discarded
- high quality olive oil
- Maldon salt
Distribute the bresaola slices evenly over a large platter. Scatter the arugula over top and use a sharp potato peeler to cut large curls of parmesan from the wedge, placing the curls over top of the arugula. Drizzle liberally with olive oil and a little Maldon salt. Serves 4.