Bresaola with Lemon, Olive Oil, and Parmigiano

• •200 grams (7-9 oz), thinly sliced Bresaola
• •1 large, fresh (preferably organic) Lemon
• •1 cup (60ml), high quality Extra Virgin Olive Oil
• •80 grams (3-3.5 oz) block, for shaving Parmigiano-Reggiano
• •to taste Freshly Ground Black Pepper
• •to taste Flaky Sea Salt
• •2 cups (50g) Fresh Arugula (optional)

Instructions

1. 1

   Ensure the bresaola is at room temperature for about 10-15 minutes before serving to allow its full flavor to develop. Arrange the thinly sliced bresaola artfully on four individual serving plates or a large platter, creating a slightly overlapping layer.

2. 2

   Halve the fresh lemon. Squeeze the juice from one half evenly over the bresaola on all plates. You may use the other half for additional juice if desired, or save it for garnish.

3. 3

   Drizzle the high-quality extra virgin olive oil generously over the bresaola slices on each plate. The oil should lightly coat the meat.

4. 4

   Using a vegetable peeler or a sharp knife, carefully shave generous curls of Parmigiano-Reggiano directly over the bresaola on each plate. Aim for thin, delicate shavings.

5. 5

   Season lightly with flaky sea salt and freshly ground black pepper to taste. Remember that bresaola is already cured and salty, so season judiciously.

6. 6

   If using, scatter a small handful of fresh arugula leaves over each plate for a peppery counterpoint and a touch of color.

7. 7

   Serve immediately as a refreshing and elegant Italian appetizer.

Chef's Tips

• 💡**Ingredient Quality is Key:** This dish relies on the excellence of its few ingredients. Use the best quality bresaola, a fresh, fragrant lemon, and a truly excellent extra virgin olive oil.
• 💡**Temperature Matters:** Allow the bresaola to come to room temperature for about 10-15 minutes before serving. This enhances its delicate flavor and texture.
• 💡**Shave Parmigiano Freshly:** Always shave the Parmigiano-Reggiano directly onto the dish just before serving. Pre-shaved cheese can dry out and lose its delicate texture and aroma. A simple vegetable peeler works perfectly for this.
• 💡**Don't Over-Season:** Bresaola is already seasoned during its curing process. Taste before adding too much salt. A light sprinkle of flaky sea salt is usually sufficient.
• 💡**Serve Immediately:** This appetizer is best enjoyed right after assembly to ensure the bresaola is fresh and the dressing vibrant.