Bresaola and Rocket Salad

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Between the jigs and the reels, I’ve been feeling rundown lately.  And repeatedly, I’ve been told that it’s bresaola that I need.  And so, today’s lunch –  a fantastically, simple salad of Bresaola and Rocket.  Also, a super tasty one.
 
For anyone in the dark, bresaola is a cured meat from Lombardy in the north of Italy where a particular alpine, climatic chemistry is key to its production.  Primarily, bresaola is made from beef using very specific cuts deprived of fat and tendons.  The meat is dry salted, seasoned with various spices, garlic, sugar and wine, and then aged.
 
Bresaola is eaten in paper thin slices.  On looks alone I find it hard to make the leap between something so tissue-thin, and its reputation for restorative greatness, but I ought not to be so linear, and judgey.  Indeed, it turns out that wispy bresola is *off the charts* high in iron, and for this reason it is the nation’s cure for  –  tiredness, anemia, growing pains, falling apart pains, anything you can think of pains.  Not only high in protein, bresola is also low in  fat (guaranteed less than 2 %) making it the cherished meal of Italian body builders, and muscle-tone junkies.
 

Unlike other cured meats such as prosciutto that are distinctly smooth, and rich with their fat content, bresola is somewhat sweet, and aromatic. The process, and the spices used in its ageing give bresola a unique flavour, texture, and the boldest of bold ruby red colouring.

This salad is merely just a matter of laying down the bresola, dousing it with lemon juice, and leaving it to stew for a short while to draw out the complexity of the flavours while keeping the meat moist.  Then, chunky shavings of parmigiano, rocket and some toasted pine nuts are added for taste and texture, a little olive oil drizzled, some salt & pep, and its job done. Even for someone rundown – it is a total breeze to make.

Bresaola and Rocket Salad ~ Insalata di Bresaola e Rucola

  • 80g bresaola (per person as a main meal or,  as a shared starter for 3) 
  • lemon juice
  • parmesan cheese, chunky shavings
  • rocket or other salad greens
  • pine nuts, toasted
  • olive oil

Start by spreading the meat in single slices on a large flat plate, cover with lemon juice, and let sit for around 30 minutes  (a flatter plate will prevent the juice from pooling in the middle).  Then, add a good drizzle of olive oil, a healthy scattering of parmesan shavings, and next peppery rocket or other salad leaves.  I also like to add, a handful of toasted pine nuts for a little crunch but if I’m a glutton for nuts.  Add another scattering of parmesan.  Before seasoning, try a portion of the bresaola as the meat’s saltiness tends to vary from one bresaola producer to the next – then add your salt and pepper to taste.  Finish with another healthy drizzle of both olive oil and lemon juice. Serve with crusty bread.