Bresaola With Rocket & Artichokes
This recipe is a delightful combination of flavors and textures. With bresaola, peppery rocket, tangy balsamic vinegar, tender artichoke hearts, and savory Parmesan shavings, every bite is a burst of gourmet goodness. Drizzled with olive oil, this dish is not only quick to assemble but also a feast for the eyes and the taste buds.
— Constant Cookbook
Ingredients
- 2 x 70g packets bresaola (or prosciutto)
- 50g bag rocket , wild or not
- 2 tsp balsamic vinegar
- 12 antipasti artichokes hearts
- 50g Parmesan shavings, bought or shave your own
- virgin or extra-virgin olive oil for drizzling
Instructions
- Be a clever cheat and save time by picking up most of the ingredients at the deli counter or the chiller cabinet.
- Arrange the bresaola slices on 4 large plates. Toss the rocket with the vinegar and pile in the centre of each plate. Tuck in 3 artichoke halves per portion, generously top with Parmesan shavings and finish with a drizzle of oil.
Yield
Serves 4
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