Bresaola and Arugola
Antipasto di Bresaola e Rucola
1/2 lb (200 gr) bresaola
small bunch arugola
virgin olive oil
sqeeeze of lemon juice
black pepper freshly grated from the mill
parmigiano reggiano shavings
Back to the STEP-
Arrange the bresaola slices on a dish.
Top with some arugula leaves. Drizzle extra-
virgin olive oil. Squeeze some lemon juice.
Add black pepper freshly grated from the mill. Top with parmigiano shavings.
Garnish with lemon wedges and serve.