Bresaola hails from the Italian alpine valley of Valtellina in the Lombary region of northern Italy. It is made in a similar process as Prosciutto di Parma in Emilia-Romagna, being a salted and air dried Beef though, instead of pork.
Normally it is served similarly to the dish carpaccio; with Arugula, olive oil, lemon juice and shaved Parmegiano-Reggiano. I decided to twist it up a bit. Using Gruyere and rolling the bresaola to be used as an appetizer.
Zest of 1/2 Lemon
2 TB lemon juice
1 TB olive oil
12 slices Bresaola
36 Arugula leaves, washed
Black pepper, to taste
1/4 cup shaved Gruyere (or Parmegiano-Reggiano)
Combine Lemon zest, Lemon juice and Olive oil in a small bowl and whisk until emulsified.
Lay out your Bresaola.
Top each slice with 3 Arugula leaves, drizzle with the dressing and sprinkle with pepper.
Crumble the shaved Gruyere over the top and roll the Bresaola up.
Place on a serving plate, seem side down and repeat until all the Bresaola is used.
Drizzle the plate with any remaining dressing and serve.