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The starter, Light and fresh

Bresaola, arugula and parmesan

Bresaola, arugula and parmesan is a cold Italian starter for 6 people, ready in 15 minutes of active work, with no cooking involved. The plates are arranged in the morning for the evening, and the arugula is dressed right before serving. Very easy, about €3.90 per person, the key is letting the bresaola come to room temperature before it reaches the table.

Bresaola, peppery arugula and parmesan, three ingredients for an Italian starter that always impresses.

Bresaola, arugula and parmesan
For
6 people
Work
15 min
Total time
15 min
Prep
Prepared the same day
Difficulty
Very easy
Cost per person
€3.90
Calories per person
210 kcalcalculated by Kiloach, your weight coach

Three ingredients, yet a starter unlike any other. Bresaola brings its cured, lightly salty flavor, arugula adds a peppery bite, and parmesan contributes a dry, salty edge in shavings. No cooking, no complicated sauce, just a touch of lemon and olive oil to tie it all together without weighing it down.

This starter suits a dinner with friends as much as a slightly more refined family meal, any time of year since it doesn't depend on a particular season. It opens a meal well before something heartier, like pasta, risotto or a braised meat dish, without filling you up or dulling your appetite for what comes next.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps
  3. Before the guests arrive 2 steps
  4. When it's time to serve 1 step

In the morning, arrange the bresaola on the plates and prepare the parmesan shavings, then keep everything in the fridge. Right before your guests arrive, wash the arugula, squeeze the lemons and take the plates out of the fridge twenty minutes before sitting down to eat. At serving time, dress the arugula and place it with the parmesan on top of the bresaola, then just bring the plates to the table.

The ingredients

6 people

Butcher

  • Sliced bresaola 300 g

Fruits and vegetables

  • Arugula 150 g
  • Lemon 2

Dairy

  • Parmesan 100 g

Pantry

  • Olive oiloften in the pantry 5 tbsp
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Lay the bresaola slices without overlapping on the plates, covering the whole base, then cover with plastic wrap and refrigerate.

    Separate the slices carefully right away, they stick together after several hours in the fridge.

  2. Shave parmesan with a peeler from a good sized wedge and keep the shavings in a sealed container in the fridge.

    Parmesan cuts more easily at room temperature, so take it out a bit before peeling.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Wash and dry the arugula, then keep it chilled wrapped in a damp kitchen towel, and squeeze the lemons.

    Squeeze the lemon last, the juice turns stale and takes on a bitter edge if it sits too long.

  2. Take the plated bresaola out of the fridge twenty minutes before sitting down to eat.

    It reveals its hazelnut and gentle salt notes at room temperature.

When it's time to serveThe final touches, right in front of your guests.

  1. Dress the arugula with lemon, olive oil and pepper, pile it in the center of the plates and top with the parmesan shavings.

    A drizzle of good olive oil right on the bresaola itself makes all the difference.

Our tips to get it right

  • Choose bresaola sliced thin, almost see through, it separates more easily and melts in your mouth better at room temperature.
  • Use a real wedge of parmesan rather than pre-grated parmesan, shavings cut with a peeler have a texture and flavor that powder simply doesn't.
  • Go very light on salt, bresaola and parmesan already bring plenty, lemon and pepper are enough to lift the arugula.

The variations

  • Swap the bresaola for thinly sliced smoked duck breast for a bolder version in winter.
  • For a vegetarian version, replace the bresaola with thin slices of pear or fig, the sweetness works well against the arugula and parmesan.
  • To make it even faster, serve everything on one large sharing platter in the middle of the table instead of individual plates.

What to serve it with

  • A glass of dry Italian white wine
  • Grilled bread or grissini
  • Followed by pasta or risotto

Storage

This starter is meant to be eaten the same day, once dressed it doesn't keep. The plated bresaola, wrapped, and the parmesan in a sealed container will hold for a day in the fridge before serving, as long as the arugula and dressing are added separately at the end.

Questions about this recipe

Can I use a different green instead of arugula?

Yes, baby spinach or mâche both work well, though they won't have arugula's signature peppery bite. Avoid firmer lettuces like iceberg, they lack the character needed to stand up to the bresaola.

How do I keep the bresaola from drying out on the plate?

Wrap the plates well as soon as they're arranged and keep them in the fridge until the last moment. Olive oil drizzled just before serving also helps keep the meat supple.

Can this starter be served on one big platter instead of individual plates?

Yes, it's actually easier when hosting, just spread the bresaola on a large platter and pile the arugula and parmesan in the center. Guests can then serve themselves straight from the table.

What kind of parmesan works best here?

A parmesan aged at least twelve months gives drier, more flavorful shavings than a younger one. Skip pre-grated parmesan in a bag, it doesn't hold up for this kind of presentation.

Can a bresaola, arugula and parmesan starter be made ahead?

Yes, during the day. The recipe needs 15 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make a bresaola, arugula and parmesan starter?

Allow 15 min in total, including resting and cooking time, of which 15 min is actual work. The recipe is rated "very easy".

How many calories are in a bresaola, arugula and parmesan starter?

About 210 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a bresaola, arugula and parmesan starter cost?

About €3.90 per person, that's €23.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Remember to ask your guests about their allergies before putting your menu together.

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