• Rosangela Atte

BRESAOLA WITH ARUGULA, PARMIGIANO AND FIGS

Have you ever had bresaola?

It's an Italian cured meat from Valtellina, a Valley in the Italian Alps. It's made with beef tenderloin or eye of round. Seasoned with herbs, juniper berries, salt and pepper. Deep burgandy in color, lean and tender, herbaceous, sweet and salty and it pairs particularly well with Parmigiano Reggiano, peppery arugula, figs and balsamic glaze.

Impress your guests with this beautiful, classy, delicious salad.

You can find the ingredients @capribakerybistro

INGREDIENTS FOR 2

-100 gr bresaola

-50 g @parmigianoreggianousa shavings

-2 cups of arugula

-2-3 fresh figs

-1/4 cup walnuts

-2 tbsp EVOO

-A drizzle of @denigris1889ca balsamic glaze

-A pinch of flaky salt

METHOD

1. Arrange breasaola on a platter

2. Arrange arugula in the center

3. Drizzle with EVOO

4. Add sliced figs on top and sprinkle with salt

5. Sprinkle coarsley chopped walnuts on arugula

6. Top with Parmigiano Reggiano shavings and drizzle with balsamic glaze

Buon Appetito!

#bresaola

#curedbeef

#italiancoldcuts #italianfoodlover #italianfood #valtellina #figs #arugula #parmigianoreggiano #denigris #walnutsandfig #ItalianFoodBlog #classyfood #beautifulsalad #beautifulfoods #FoodStyling #appetizers

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