City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Bresaola with Arugula and Parmesan
Bresaola with Arugula and Parmesan.html

Bresaola with Arugula and Parmesan

July/Aug 2013

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.

Appetizers, Starters and Breakfasts