Bresaola Carpaccio with Rocket
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g ham, thinly sliced (bresaola, air-dried Italian beef ham)
- 30 g pine nuts
- 1 parmesan cheese
- 1 bunch rocket
- 1 lemon (s)
- olive oil
Print Recipe
Pin Recipe Instructions
- Brown the pine nuts in a pan with a little olive oil, but be careful that they brown if you don`t take them off the hob in time. It is best to put it on a plate and let it cool down.
- Spread the bresaola on 4 flat plates so that the plates are evenly covered (because the eyes eat too), drizzle with lemon juice and olive oil to taste. Arrange the rocket so that the bresaola is evenly covered, spread the pine nuts and the parmesan (can be a little more) on top (I use a cheese slicer to scrape off).
- Serve with the baguette.
- PS. I always buy the bresaola from the Italian dealer, who also cuts it nice and thin.
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