A month or so ago, I saw this recipe for Bresaola, Melon & Basil with Tartare Dressing on D’s Kitchen. I’m not a pork eater so the minute I saw these prosciutto-like slices of air-dried, salted beef I knew I had to have it. In all honestly though, I don’t eat melons either. All I could think about was that I wanted bresola in my possession and from there, I’d figure out how to prepare it.
So where does one go about finding said bresola. Since the dried beef is Italian in nature, I decided the best place to get some was The Italian Store, a small Italian specialty store opened in Arlington, Virginia in 1980. I love this little place. They sell all the Italian novelties you crave – including cheeses, meats, sweets, pastas, pasta sauces, etc. It reminded me so much of some of the small auto stops I visited driving through Italy on the Autostrada to Switzerland.
I finally got my Bresaola. According to my dad, bresaola is best eaten as an appetizer or small salad with arugula, lemon and mozzarella cheese.
Bresaola and Arugula Salad Plate Recipe
Ingredients
Bresaola (thin slices) Fresh Lemon Juice, to taste Arugula Mozzarella Cheese Olive OilDirections
On a flat individual plate or serving plate, carefully place a layer of bresaola Sprinkle arugula leaves on top Sprinkle chunks of mozzarella cheese Squeeze fresh lemon juice on top Top with some olive oil
Nutrition Information – Servings: 2. Calories per serving: 149. Carbs 2g. Fat 6g. Protein 21g. Sodium 1443mg. Sugar 2g.
