Saturday, April 12, 2008

Insalata di Bresaola and Rucola, the Ultimate Italian Fast Food

Market days are always a dash to the finish to get as many of our "to do" things done before everyone is off home for lunch. We don't go into town everyday and I don't always have myself organized to know exactly what I'm making for our lunch when we get home, which often is late for "normal" lunch time here. Having been in the restaurant business most of my life, I am use to eating at very odd hours. One these occasions some times I love to pull together one of my all time favorite fast foods of Italy, Bresaola, Rucola and fresh shaved Grana Padana cheese salad. It also reminds me that the winter comfort foods are waning although not completely finished on a cold rainy day like today and lighter choices are here to stay
With a spin around the market, all I need are a few slices of Bresaola, some rucola, a hunk of hard grating cheese for slivering on top. Dress with oil and your favorite vinegar and you're there. Easy peasy. If you aren't familiar with Bresaola, it is a lean air cured beef, sliced very thin, like proscuitto crudo, or Parma ham, as it is sometimes called in the US. It is a specialty of Valtellina. You could substitute something else, but it really is an incredibly flavorful meat, if you can find it. The combination of the ingredients are a delicious balance of flavors worth seeking out. It's a handy addition to a buffet as well.
Bresaola Rucola Salad
  • 4-6 slices Bresaola per person (more or less)
  • Rucola (or arugla or rocket, depending on which country you're from)
  • Thin shaved parmesan cheese or pecorino
Lay your slices on individual plates, or a larger platter.
Generously cover with fresh rucola greens.
Shave parmasen over all to taste.
Dress with your most flavorful olive oil and favorite vinegar.
I like a squeeze of fresh lemon and Fabrizio loves balsamic vinegar.

Serve and enjoy!

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