Photo: Ernest Porzi
Bresaola with Arugula and Mozzarella
7 ingredients
Serves 4.
openrecipes
which originated in the mountains of Lombardy, is made by salting beef and allowing it to air-dry for several weeks. It is leaner than prosciutto, which is cured in much the same way, and has a sweet aroma and rich flavor. It is popularly offered as an antipasto, thinly sliced in the manner of carpaccio and served with similar accompaniments. This recipe also makes a satisfying main course in summer. Franciacorta, a sparkling wine from Lombardy, pairs well with the dish.
Estimated Nutrition (whole recipe, rough)
227
Calories
8g
Protein
20g
Fat
7g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups baby arugula leaves
- Sea salt and freshly ground pepper, to taste
- 2 tsp. extra-virgin olive oil, plus more, to taste
- 16 paper-thin slices
- about 4 1/2 oz. total weight
- 8 slices fresh mozzarella cheese, about 1/4 lb. total weight
- 4 lemon wedges
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes