Bresaola Carpaccio with Arugula and Grana: The Quick and Simple Recipe That Wins Everyone Over
Are you ready to discover one of those recipes that will save dinner, the aperitivo or a quick lunch?
Today I reveal all the secrets to prepare a dish that is synonymous with lightness, flavour and zero stress: bresaola carpaccio with arugula and Grana. I know, it sounds almost too simple, but it is precisely in its simplicity that its strength lies.
It is the perfect demonstration that you don’t need hours at the stove, exotic ingredients or complicated techniques to create a memorable plate. A few, but excellent, products are enough to bring an authentic, balanced and incredibly satisfying taste experience to the table.
This dish is my go-to solution when I want something healthy, protein-rich and that literally takes 5 minutes to prepare.
It is a tribute to the truest Italian cuisine, made of quality ingredients that tell their story. Choosing a Valtellina IGP bresaola, fresh crisp arugula and a genuine Grana Padano PDO makes the difference, transforming a simple plate into a small masterpiece of flavours and textures.
I will guide you step by step to make the perfect version, enriched with tips and suggestions to make it unique, just like you. Let’s prepare this timeless classic together and start enjoying the pleasures of good, uncomplicated cooking!
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: No-cook
- Cuisine: Italian
Ingredients — BRESAOLA, ARUGULA AND GRANA
- 7 oz bresaola
- 4 cups arugula (loosely packed)
- 2 oz Grana Padano PDO (or Parmigiano Reggiano, shaved)
- 2 tbsp extra virgin olive oil
- 1/2 lemon juice (from 1/2 lemon)
- salt
- 1 pinch black pepper
Method — BRESAOLA, ARUGULA AND GRANA
First, wash the arugula and dry it thoroughly. If you prefer, you can use a salad spinner to ensure it is perfectly dry. Prepare the cheese by shaving thin slices with a vegetable peeler or a sharp knife.
Arrange the slices of bresaola on a serving plate to create an even bed. In the center, place the arugula so it forms a light, inviting mound.
Sprinkle the Grana Padano shavings over the arugula and the bresaola slices. In a small bowl, mix the extra virgin olive oil with the lemon juice (or a few drops of balsamic glaze) and a grind of black pepper. Drizzle the dressing just before serving.
Notes on Ingredients
Bresaola, arugula and Grana are the undisputed protagonists, and their quality truly makes a difference. Choose a Valtellina IGP bresaola for an authentic, delicate flavour. The arugula must be fresh and crisp, never wilted. For the cheese, a Grana Padano PDO or a Parmigiano Reggiano PDO are the best choices: the shavings will enhance the contrast of textures. As an alternative, you can use another hard cheese or even Pecorino Romano for a stronger touch.
Storage
This dish is meant to be prepared and eaten immediately to enjoy the freshness of the ingredients. If you need to prepare components in advance, you can store the bresaola and arugula separately in the refrigerator and combine them just before serving.
Alternatives and Variations
Bresaola, Arugula, Grana and Cherry Tomatoes: add about 3.5 oz (approximately 1 cup) cherry tomatoes, halved, for a pop of colour and a note of acidity.
Bresaola, Arugula and Walnuts: for a crunchy touch, add a handful of shelled, chopped walnuts (about 1 oz, roughly 1/4 cup).
With Balsamic Glaze: replace the lemon with a drizzle of good-quality balsamic glaze for a more rounded sweet-and-sour flavour.
With Fresh Mushrooms: add about 2 oz (approximately 1 cup) fresh champignon mushrooms, thinly sliced.
Uses and Pairings
This carpaccio is perfect as an appetizer, served on a large platter, or as a light, protein-rich main course. It’s ideal for a summer lunch or for a dinner when you don’t feel like cooking. It pairs beautifully with a light, aromatic white wine, such as Vermentino or a Prosecco, which cleanse the palate without overpowering the delicate flavours. Serve it with toasted bread or warm focaccine.
Origins and History of Bresaola
Bresaola is a prized cured meat rooted in the culinary tradition of Valtellina, Lombardy. Its production, which involves salting and aging cuts of beef, dates back to ancient times. The name “bresaola” is thought to derive from the dialect term “brasa” (ember) or “brisa” (salt gland), depending on the theory. Today, Valtellina Bresaola is a product with Protected Geographical Indication (IGP), synonymous with quality and uniqueness.
Plating Tips for Food Creators
Want to make your blog plate perfect? Arrange the bresaola slices harmoniously, slightly overlapping in a circle. Add the arugula in the center to create volume. Then scatter the Grana shavings not only over the arugula but also over the outer bresaola slices. A final touch of class is a grind of black pepper and a visible drizzle of olive oil as the finishing touch.
FAQ (Questions and Answers)
1. Can I use a different cheese instead of Grana?
Certainly. Parmigiano Reggiano is also an excellent alternative, and for a more intense flavour you can use Pecorino Romano.
2. Is arugula essential? Can I substitute it?
Arugula gives the dish its typical slightly bitter and peppery note. If you don’t like it, you can substitute it with lamb’s lettuce (mâche), baby spinach, or a mixed salad blend.
3. How can I make the dish more substantial?
To turn it into a more complete main course, add ingredients that provide satiety, such as green beans, corn or sun-dried tomatoes in oil. Another option is to serve it on a bed of cold basmati rice.
