AI-generated image
Bresaola, rucola e grana
Cured beef with rocket and cheese
Bresaola, rucola e grana: Valtellina's cured beef with rocket and lemon
Bresaola is beef cured with salt and spices and air-dried in the cool mountain valleys of the Valtellina, near Sondrio in Lombardy. Locals serve it as a light lunch or an antipasto before pizzoccheri: thin dark-red slices dressed with lemon and olive oil, topped with peppery rocket and flakes of Grana Padano. It takes five minutes and needs nothing else but bread. Chef's tip: dress the bresaola with lemon 5 minutes before serving; the acid softens the edges of the slices and brings out the meat's sweetness, but much longer and it turns grey.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 5 ½ oz bresaolathinly sliced
- 1 lemonjuiced
- 3 tbsp extra virgin olive oil
- ½ tsp black pepper
- 2 ⅛ oz rocket
- 1 ⅜ oz Grana Padano or Parmigiano Reggianoshaved
Shop this recipe on Amazon
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Lay 5 ½ oz bresaola in a single layer over four plates, overlapping the slices a little.
Step 2: Whisk 1 lemon with 3 tbsp extra virgin olive oil and ½ tsp black pepper. Spoon half of it over the bresaola and leave for 5 minutes. Common mistake: leaving it to marinate for longer; the meat turns dull grey and loses its silky texture.
5 minStep 3: Toss 2 ⅛ oz rocket with the rest of the dressing and pile it in the middle of each plate.
Step 4: Shave 1 ⅜ oz Grana Padano or Parmigiano Reggiano over the top with a vegetable peeler and serve at once.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 22 g
- Carbs
- 2 g
- Fat
- 10 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bresaola, rucola e grana take?
- About 10 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of lemon?
- Lime, or 2 tbsp bottled lemon juice per lemon (no zest from bottled juice).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Boiled pasta
The basic method for any dried pasta, from penne to spaghetti. A large pan of salted boiling water keeps the pasta from sticking, and you cook it only until just done, with a little bite left. Use it in salads, bakes or with any sauce.
Yaki onigiriGrilled rice balls
Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.
Japanese
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Indian