Bresaola, rocket & Grana Padano

Light, peppery and effortless, this bresaola, rocket and Grana Padano dish is a classic Italian antipasto that celebrates simplicity.

Made with thinly sliced bresaola, fresh rocket dressed in extra virgin olive oil, and generous shavings of Grana Padano, it’s a no-cook recipe perfect for summer entertaining, a light lunch, or a starter.

Like many traditional Italian dishes, good quality ingredients are a must.

INGREDIENTS (serves 2 as an entree)

100g bresaola, thinly sliced

½ bunch fresh rocket (arugula)

1–2 tablespoons extra virgin olive oil

Salt, to taste

20–30g Grana Padano, shaved

METHOD

Gently separate the slices of bresaola and arrange them flat on a large serving plate, slightly overlapping.

In a bowl, dress the rocket with extra virgin olive oil and a small pinch of sea salt. Toss lightly to coat.

Place the dressed rocket over the bresaola.

Finish with generous shavings of Grana Padano over the top.

Serve with crusty bread and an extra drizzle of olive oil if desired.

Tip: For the best flavour, bring the bresaola to room temperature before serving, it enhances its delicate texture and depth.

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