Bresaola, arugula, and parmesan: a classic!
A cold dish easy and quick to prepare that can be served as an appetizer or as a main course.
Three main ingredients
• Bresaola is a cured meat made from salted and aged beef, low in fat and rich in protein, distinguished from most cured meats for its nutritional values and suitable for low-calorie diets.
Cured meats should be consumed in moderation, preferring those with low-fat content.
• Arugula can be of two types: wild and cultivated; we prefer the cultivated one with smaller and tenderer leaves and a less pungent taste.
• Parmesan is a semi-fat aged cheese, its lipid content is mainly represented by unsaturated fats, or so-called good fats, it’s highly digestible and naturally lactose-free.
Cheeses should be consumed no more than twice a week, in small doses, and preferring fresh ones.
Two protein sources
This dish contains two protein sources: bresaola and parmesan.
Not all dietary plans foresee the combination of multiple protein sources.
I manage this by halving the quantities of the individual protein sources:
– half the quantity compared to that indicated on the dietary plan for bresaola;
– half the quantity compared to that indicated on the dietary plan for parmesan;
per portion.
Or I reduce the quantity of bresaola and add a handful of parmesan shavings.
Alternatively, consume only bresaola and arugula or only parmesan and arugula.
In this simply prepared dish, what makes the difference is the quality of the ingredients, choose them carefully!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- bresaola
- arugula
- parmesan (in shavings)
- to taste lemon juice
- 1 drizzle extra virgin olive oil (raw)
- 1 pinch mixed peppercorns (with grinder)
Suggested Tools
- Dishes serving
Preparation
Arugula
Select and wash arugula leaves.
Let them drain in a colander.
Dry them on a paper towel.Bresaola
Gently separate the bresaola slices and place them on the plates.
Drizzle with lemon juice.
According to some, lemon juice “cooks” the meat, we like it, add or omit it according to taste.
Distribute the arugula over the bresaola slices.
Drizzle with a drizzle of raw olive oil.Parmesan
Distribute the parmesan shavings over the arugula and bresaola and grind the pepper.Plate.
Your bresaola, arugula, and parmesan is ready.
Enjoy your meal!
Make it even fresher by adding cherry tomatoes.
If you don’t like arugula
For the green part of the salad, you have a wide choice among the many types of lettuce, lamb’s lettuce, or corn salad.
Notes
Hyperglycemia, prediabetes, and diabetes.
You can find dedicated recipes here.
Remember:
• Start the meal with a generous portion of vegetables [raw or cooked];
• A balanced meal must contain all nutrients: carbohydrates, proteins, fats & fibers;
• Always prepare it respecting the proportions and combinations indicated in your dietary plan.
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FAQ (Questions and Answers)
How to substitute bresaola?
As an alternative to bresaola, you can use turkey breast, prosciutto crudo, or prosciutto cotto.
With which cheese can I replace parmesan?
You can replace parmesan with another cheese in shavings such as:
• parmigiano.How long does bresaola, arugula, parmesan last in the fridge?
You can prepare bresaola, arugula, parmesan in advance.
Wrap and seal the plate with plastic wrap and place it in the fridge.
It keeps in the fridge for one day, at most two.
