Have you ever tried bresaola?

A good friend of mine who’s origins are from the beautiful region of Basilicata in Italy introduced me to this cured beef deliciousness. Not only it is a lower fat option to prosciutto but it also contains more iron and is enjoyable either on its own with rocket and balsamic glaze of in a more elaborate salad such as here.

Ingredients:

– rocket

– melon slices

– bresaola

– tomatoes

– mozzarella & sunblushed tomatoes mix

– red pepper

– seasoning ingredients: olive oil, balsamic vinegar or glaze, 1 tsp mustard, pinch of salt & pepper

Method:

1/ prepare seasoning in a salad bowl

2/ rinse the rocket and place in the bowl

3/ chop the tomatoes, red peppers & melon &  place over the salad

4/ chop some of the mozza and sunblushed tomatoes mix & place on top

5/ mix the salad

6/ arrange individual portions of the salad mix on plates & cover with 3 or 4 slices of the bresaola

7/ serve with chunky slices of sourdough bread

Buon appetito!