11.13.2013

Bresaola with Parmesan cheese, arugula & pumpkin seeds #134


Bresaola is such a good product that there is no need to complicate things, thin slices served with fresh arugula, shaved Italian Parmigggiano Reggiano, some olive oil and a few roasted pumpkin seeds for a bit of crunch and you are good to go.

Bresaola with Parmesan cheese, arugula & pumpkin seeds

Bresaola
Parmiggiano Reggiano
arugula
pumpkin seeds
salt, black pepper
olive oil
lemon or vinegar (optional)

Roast the pumpkin seeds in a dry pan or the oven until they are getting a bit brown on each side. Arrange the Bresaola on a plate, combine the arugula with a little bit of olive oil and a little bit of vinegar or lemon juice if you like a little bit of acidity. Shave the Parmesan cheese and then put the salad, cheese and pumpkin seeds on top of the Bresaola. Serve.




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