Bresaola with Parmesan Cheese, Arugula & Pumpkin Seeds
Try Bresaola with Parmesan Cheese, some arugula and crunchy pumpkin seeds. A simple but delicious appetizer.
Bresaola is such a good product that there is no need to complicate things, thin slices served with fresh arugula, shaved Italian Parmigiano Reggiano, some olive oil and a few roasted pumpkin seeds for a bit of crunch and you are good to go.
Making appetizers like these with charcuterie is a quick and easy way to serve up something great. It’s also an easy way to put a twist on a recipe. You can try all sorts of toppings, I like to go with something green and something crunchy because I like that texture. So feel free to experiment with the toppings.
Bresaola with Parmesan Cheese, Arugula & Pumpkin Seeds
serves 4
12 slices of Bresaola
80g / 2,8 oz Parmigiano Reggiano
80g / 2,8 oz arugula
80 g / 2,8 oz pumpkin seeds
salt, black pepper
olive oil
lemon or vinegar (optional)
Roast the pumpkin seeds in a dry pan or the oven until they are getting a bit brown on each side. Arrange the Bresaola on a plate, combine the arugula with a little bit of olive oil and a little bit of vinegar or lemon juice if you like a little bit of acidity.
Shave the Parmesan cheese and then put the salad, cheese and pumpkin seeds on top. Serve.
