Bresaola, rocket and Parmesan
No cooking at all. Old dairy cow, cured and air-dried for six weeks, sliced thin with lemon and good oil.
Ingredients
- 120 g retired dairy cow bresaola, sliced paper-thin
- 2 handfuls of rocket
- 40 g Parmesan
- 1 lemon
- Extra virgin olive oil
- Black pepper
Method
- Lay the bresaola over four plates so the slices just overlap.
- Dress the rocket with a squeeze of lemon and a little oil, and pile it in the middle.
- Shave over the Parmesan with a peeler, finish with oil and black pepper, and serve.
Tip
Take the bresaola out of the fridge 20 minutes before serving. Cold mutes the flavour of the cure.