Bresaola & Arugula Antipasto (Inspired by Rome)
The sun is shining, and the last thing you want is to spend your day in the kitchen. So hereβs a quick, elegant antipasto β inspired by my Roman holiday β that pairs perfectly with a glass of Chianti. No cooking required, just fresh flavors on a plate!
π Prep Time: 5 min
π½οΈ Servings: 1 generous portion (or 2 as a starter)
π§Ύ Ingredients
- 10 thin slices of bresaola
- A handful of arugula (rucola)
- 150 g mozzarella (or shaved Parmesan)
- 2 tbsp extra virgin olive oil (intense flavor)
- 1β2 tbsp fresh lemon juice
- Zest of 1 lemon (to taste)
- Sea salt & freshly ground black pepper
π¨βπ³ Instructions
- Plate the base: Drizzle a little olive oil onto a wide serving plate. Arrange the slices of bresaola over the oil in a single layer.
- Dress the arugula:
- In a small bowl, toss the arugula with a pinch of sea salt and black pepper.
- Add 1 tbsp olive oil and 1β2 tbsp lemon juice.
- Grate in a bit of lemon zest (just a few strokes).
- Mix gently with your hands to coat the leaves evenly.
- Assemble:
- Place the dressed arugula over the bresaola.
- Top with slices of mozzarella or shaved Parmesan (use a vegetable peeler for long, elegant curls).
- Finish: Drizzle with a final touch of olive oil across the top.
π· Serving Tip
Serve immediately with a glass of Chianti or a light red wine. Ideal as an antipasto, picnic dish, or light lunch on sunny days.
π Final Thoughts
This is the kind of dish that lets quality ingredients shine. No fuss, no cooking β just pure, fresh Italian inspiration on a plate.