Bresaola and Mozzarella Antipasto
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Today is sunny and beautiful, so I'm not giving you a recipe that will keep you stuck in the kitchen. Instead, I'm offering this quick antipasto (inspired by my vacation in Rome) alongside a glass of Chianti.
Bresaola can be found at specialty delis or Italian markets. It's an air-dried, salted beef that's perfect for elegant appetizers.
Ingredients
10 thin slices bresaola
1 handful arugula
150g mozzarella (or parmesan)
2 tablespoons extra virgin olive oil (with intense flavor)
1-2 tablespoons lemon juice
a little lemon zest
sea salt and black pepper
Servings: 1
How to prepare bresaola and mozzarella antipasto
- Drizzle a little olive oil over the entire surface of a wide plate. Arrange the bresaola slices on top.
- Put the arugula in a bowl and sprinkle with salt and black pepper. Drizzle 1 tablespoon of oil on top. Add 1-2 tablespoons of lemon juice and grate a little lemon zest over it (about 3-4 passes on the grater). Gently toss the leaves with your hands until they're coated with the dressing. Arrange over the bresaola.
- Place mozzarella slices on top.
* instead of mozzarella, you can use many parmesan shavings cut with a vegetable peeler - Drizzle a little more olive oil over the entire surface of the plate.