Bresaola with rocket & artichokes
- Sara Buenfeld
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Serves 4
Easy
Total time: 10 mins
Takes 10 minutes
A star rating of 5 out of 5.3 ratingsRate
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Produce a delicious bresaola starter to entertain friends in ten minutes
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
-
kcal0
-
fat0g
-
saturates0g
-
carbs0g
-
sugars0g
-
fibre0g
-
protein0g
-
salt0g
low
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Method
-
step 1
Be a clever cheat and save time by picking up most of the ingredients at the deli counter or the chiller cabinet.
-
step 2
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.
Recipe from Good Food magazine, July 2002
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A star rating of 5 out of 5.3 ratings
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