A light and elegant starter, Bresaola with Parmigiano, Balsamic Glaze and Lemon Zest combines the delicate flavour of air-dried beef with the nuttiness of shaved Grana, the sweetness of balsamic glaze, and a fresh citrus kick. Perfect for a quick, sophisticated appetizer or part of an Italian antipasto platter.

 

Serves: 2–4, Preparation time: 10 minutes, Cooking time: None (no-cook recipe)

  • 100 g Bresaola slices

  • 50 g Parmigiano Reggiano, shaved

  • 3-4 tbsp balsamic glaze

  • Zest of ½ lemon

  • Freshly white black pepper, to taste

  • a Drizzle of Extra Virgin Olive Oil (EVOO)

  • Optional: arugula (rocket leaves) for serving

 

Method

  1. Arrange the bresaola slices on a serving plate in a single layer or slightly overlapping.

  2. Scatter shaved Parmigiano evenly over the bresaola.

  3. Drizzle balsamic glaze over the top.

  4. Finish with fresh lemon zest and a light sprinkle of white pepper and a drizzle of EVOO.

  5. Optional: add a small handful of arugula leaves for colour and freshness.

  6. Serve immediately as a starter or as part of an antipasto platter.

 

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