Beefing Up Your Appetite - Bresaola

I am not usually big on Beef. Lucky for me, Italian cuisine tends to focus on Pork, which makes me a very happy camper. And while I am thoroughly convinced that man can live by Pancetta and Prosciutto alone, every once in awhile I DO like to mix it up a little. Thus was the case when I was able to get my hands on some delicious Bresaola.

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.

Bresaola 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.

Mangia!!
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