Bresaola, Rughetta, e Parmigiano
Instructions:
- Although not a classic Roman dish, this very modern salad can be found at lunch and dinner parties everywhere in the city
- 1/2 pound arugula, tough stems removed (225 g)
- 7 ounces bresaola, very thinly sliced (200 g)
- Parmesan curls*
- 4 lemon wedges
- Extra virgin olive oil
- Freshly ground black pepper
- * To make Parmesan curls, run a potato peeler over a large cut from a wedge of the cheese. For best results, the cheese should be just out of the refrigerator.
- Rinse and dry the arugula. If prepared ahead, store in the refrigerator until needed.
- When ready to serve, if the arugula is tender and fresh, arrange it on plates, with the stem ends toward the center and the tips of the leaves toward the plate’s rim. If the arugula is not perfect, chop it coarsely and make a bed of the greens on the plates.
- Divide the bresaola among the plates, laying the slices in a circle on top of the arugula. Put the Parmesan curls on top and set a lemon wedge in the center of each plate. Serve with olive oil and a pepper mill.
- Serves 4 as a starter