🥩 Bresaola with rocket and Parmesan

Name: Bresaola with rocket and Parmesan
Total time: 10 min
Yield: 2
Cuisine: Italy · Valtellina, Lombardy
Ingredients: 100 g bresaola, very thinly sliced; 50 g rocket (rucola); 30 g Parmesan, shaved; 1/2 lemon, juiced; 1 tbsp extra-virgin olive oil; Black pepper

Origin: Italy · Valtellina, Lombardy

144kcal

per serving · 120 g

120kcal

per 100 g

20 gProtein17 g / 100 g

6 gFat5 g / 100 g

1 gCarbs1 g / 100 g

Bresaola, rucola e parmigiano is a quick Italian starter of paper-thin slices of air-dried beef topped with peppery rocket and shavings of Parmesan, dressed with lemon juice and olive oil. The beef is lean, deep red and delicately savoury, balanced by the sharp greens and the salty cheese. It is served cold, often as a light lunch.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Keto-friendly1 g carbs per 100 g

✓

High protein17 g protein per 100 g — 57% of the calories

Not vegetarianbecause of: bresaola

Not veganbecause of: bresaola, parmesan

Contains dairybecause of: parmesan

Allergens

Contains (in a typical recipe):

⚠ Milk

What it is made of

bresaolaarugulaparmesanlemonolive oil

Recipe

2 servings10 min

Ingredients

100 g bresaola, very thinly sliced
50 g rocket (rucola)
30 g Parmesan, shaved
1/2 lemon, juiced
1 tbsp extra-virgin olive oil
Black pepper

Method

Arrange the bresaola slices on two plates, slightly overlapping.
Whisk the lemon juice with the olive oil and a pinch of pepper.
Pile the rocket in the centre, scatter the Parmesan over and drizzle with the dressing just before serving.

How to make it lighter

Bresaola is very lean; most of the fat on the plate comes from the cheese and oil, so measure 1 tbsp of oil (≈ 120 kcal) for two.
Use a vegetable peeler for thin Parmesan shavings — they spread the flavour with less cheese.
Add extra rocket, cherry tomatoes or cucumber to make it a filling main course.

History

Bresaola is a salted, air-dried beef from Valtellina, an Alpine valley in Lombardy, where meat has long been cured in the dry mountain air; Bresaola della Valtellina now has protected status (IGP). Serving it with rocket, Parmesan and lemon became a popular restaurant starter across Italy in recent decades and is now a standard on Italian menus abroad.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →