Recipe Overview
Italian bresaola with baby spinach, grain mustard, and shaved Parmigiano Reggiano. This completed page keeps the recipe beautiful for visitors and structured for Tuscany Cuisine search, menu building, and live inventory.
Why This Page Matters
This appetizer is now searchable, printable, scalable, and connected to the Menu Builder with embedded JSON blocks.
Connected Experience
Recipe content, nutrition, wine pairing, and inventory data are aligned in one consistent page structure.
Ingredients
- 170 g thinly sliced bresaola
- 57 g baby spinach
- 15 g whole-grain mustard
- 30 g fresh lemon juice
- 30 g extra virgin olive oil
- 28 g shaved Parmigiano Reggiano
- 2 g sea salt and freshly cracked black pepper
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.
Menu Builder Ready
This appetizer is wired with recipe metadata, menu card data, inventory mapping, and search metadata for the Tuscany Cuisine digital menu system.
Service Note
Prepare mise en place carefully and plate close to service for the best texture and presentation.
Search + Pairing Note
This page can now be found by recipe name, ingredient, nutrition value, protein, technique, and wine pairing.
| Calories | 300 kcal |
| Protein | 26 g |
| Carbohydrates | 4 g |
| Fat | 18 g |
| Fiber | 1 g |
| Cholesterol | 55 mg |
| Sodium | 900 mg |