Bresaola con rucola

Bresaola with Arugula

This is a tasty appetizer that you can get on the table in ten minutes.

Ingredients:

7 oz. thinly sliced Italian Bresaola
a fistful of fresh arugula
about 1 cup thinly sliced Italian Parmesan
4 Tbsp. extra virgin olive oil
salt and pepper to taste


Instructions:

1. Lay the bresaola out on a large plate or 4 small plates depending on how you want to serve it. Overlap the slices so the the plate is completely covered.
2. Add the parmesan and the arugula.
3. Lastly add the olive oil, salt and pepper and serve.

Notes:

As with the Bresaola with Mushrooms and Walnuts, this dish can be served as a main course.

Recommended resources: