Cured Beef with Arugula and Parmigiano-Reggiano (Bresaola con Rughetta e Scaglie di Parmigiano)
Usually associated with the far north of Italy, bresaola, air-dried cured beef, is a fixture of the Roman Jewish table as a substitute for prosciutto and is popular today for its low fat content. Arugula, which Italians call rucola and Romans call rughetta (or ruchetta coltivata), shares the stage with rughetta selvatica, a plant that is similar to wild arugula. Either will do in this recipe. Finally, Parmigiano-Reggiano, an “import” from the Emilia-Romagna region, is as well rooted in Rome as elsewhere in Italy. This popular antipasto also makes a fine summer main dish.
Ingredients
- 2 cups arugula leaves, tough stems removed, leaves rinsed and dried
- Salt and freshly ground pepper, to taste
- 2 tsp. extra-virgin olive oil, plus more for serving
- 16 paper-thin slices bresaola, about 4 1/2 oz. tota
- 1 wedge Parmigiano-Reggiano cheese, about 1 1/2 oz.
- 4 lemon wedges
Directions
Tear the arugula leaves into a bowl, sprinkle with salt and add the 2 tsp. olive oil. Toss to mix well. Add a grinding of pepper if the arugula is mild; often its own peppery taste is sufficient.
Choose a white or light-colored serving plate or individual plates that highlight the colors of the ingredients. Arrange the slices of bresaola around the edge of the platter or plates. Place the arugula in the middle. Using a handheld cheese slicer or a vegetable peeler, shave the cheese over the arugula.
Sprinkle lightly with salt and pepper and serve immediately. Place the olive oil bottle on the table for diners to add to the bresaola. Pass the lemon wedges for squeezing over the top. Serves 4.
Adapted from Williams-Sonoma Foods of the World Series, Rome, by Maureen B. Fant (Oxmoor House, 2005).
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