Bresaola with Spinach & Parmesan
Recipe Overview
A simple Italian cold antipasto built around delicate slices of bresaola, lightly dressed baby spinach and shaved Parmigiano Reggiano. Whole-grain mustard, lemon and extra virgin olive oil add acidity and richness while keeping the cured beef at the center of the plate.
Chef Notes
Keep the bresaola cold and separate the slices gently so they remain intact. Dress the spinach lightly just before plating, then shave the Parmigiano over the finished plate so its texture stays dry and clean.
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Ingredients
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Bresaola — 170 g — thinly sliced
bresaola
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Baby Spinach — 57 g
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Whole-Grain Mustard — 15 g
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Fresh Lemon Juice — 30 g — freshly squeezed
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Extra Virgin Olive Oil — 30 g
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Parmigiano Reggiano — 28 g — shaved
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Sea Salt & Freshly Cracked Black Pepper
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2 g — to taste
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Preparation
- Whisk lemon juice, whole-grain mustard, and olive oil; season lightly with salt and pepper.
- Toss baby spinach with the dressing and arrange on a serving plate.
- Layer bresaola slices around or over the greens.
- Finish with shaved Parmigiano and serve immediately while chilled.
Service Suggestions
Serve immediately while the bresaola and spinach are chilled. For a clean antipasto presentation, arrange the bresaola in loose folds around the dressed greens and finish with Parmigiano at the last moment.
Dietary / HACCP Notes
- Contains milk from Parmigiano Reggiano.
- Keep bresaola and prepared greens refrigerated until service.
- Use clean utensils and avoid cross-contamination because the dish is served without a final cooking step.
- Cured beef and cheese contribute significant sodium; season the dressing carefully.
| Calories | 300 kcal |
| Protein | 26 g |
| Carbohydrates | 4 g |
| Fat | 18 g |
| Fiber | 1 g |
| Cholesterol | 55 mg |
| Sodium | 900 mg |