How To Serve Bresaola Food

BRESAOLA SALAD

Bresaola Salad image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

8 cups arugula
1 lemon, juiced
Extra-virgin olive oil, for drizzling
Coarse salt
A small chunk Parmigiano, 1/3 pound minimum
1 pound bresaola (cured beef, like prosciutto) available at deli counter
1 can artichoke hearts in water, drained
4 sprigs rosemary
A handful flat-leaf parsley
1/2 cup caper berries, drained
Aged balsamic vinegar, for drizzling (look for 6 plus years of age, widely available in many markets)

Steps:

Place arugula in a bowl and dress with lemon juice, extra-virgin olive oil and salt. Divide the arugula among dinner plates or place on a serving platter and mound the greens up. Use a vegetable peeler to shred some cheese on top of the arugula. Arrange the meat in a thin layer all around the plate, draping it over the arugula. The plates or platter should look like a mound of beef. Thinly slice the artichokes, finely chop rosemary and parsley and slice the caper berries. Decoratively arrange the artichokes, chopped herbs and capers all over the meat. Drizzle the completed salad with aged balsamic vinegar and serve.

INVOLTINI DI BRESAOLA: ROLLED BRESAOLA

Involtini Di Bresaola: Rolled Bresaola image

Provided by Food Network

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 5

Ingredients

Generous 1/2 pound/250 g fresh sheep's milk ricotta cheese
2 tablespoons/ 30 ml extra-virgin olive oil
Freshly ground black pepper
16 slices bresaola (air-dried cured beef)
Small bunch fresh rucola (rocket or arugula)

Steps:

To make the filling for the involtini: Mix the ricotta, olive oil, and black pepper in a bowl. Then place a large spoonful of the ricotta filling in the centre of a slice of bresaola. Add some rucola and roll the bresaola into a log. Repeat the process using the remaining bresaola, cheese mixture, and rucola. Plate and serve immediately.

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