Easy Italian Recipes

 MAKE 4 SERVINGS

2 cups (2 oz/60 g) baby arugula (rocket) leaves

Sea salt and freshly ground pepper

2 teaspoons extra-virgin olive oil, plus more for drizzling

16 paper-thin slices bresaola, about 41/2 oz (140 g) total weight

8 slices fresh mozzarella cheese, about
1/4 lb (125 g) total weight

4 lemon wedges

Bresaola, which originated in the mountains of Lombardy, is made by salting beef and allowing it to air-dry for severa) weeks. It is leaner than prosciutto, which is cured in much the same way, and has sweet aroma and rich flavor. It is popularly offered as an antipasto, thinly sliced in the manner of carpaccio and served with similar accompaniments. This recipe also makes a satisfying main course in summer. Franciacorta, a sparkling wine from Lombardy, pairs well with the dish.

Place the arugula in a bowl, sprinkle with salt, and drizzle with the 2 teaspoons olive oil. Toss to mix well. Add a grind or two of pepper, unless the arugula is quite peppery on its own.
Arrange the bresaola slices around the edge of a single platter or divide among individuai plates. Arrange the slices of mozzarella around the inside edge of the bresaola. Mound the arugula in the middle. Sprinkle lightly with salt and pepper, drizzle with olive oil, and serve at once. Pass the lemon wedges at the table for squeezing over the bresaola.

Buon appetito!