Bresaola with rocket & artichokes

Recipe uploaded by

Sara Buenfeld

2 ratings

Recipe by Sara Buenfeld

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1. Be a clever cheat and save time by picking up most of the ingredients at the deli counter or the chiller cabinet.
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.

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• Jo H

  17 March 2008

  Jo H rated and commented on this recipe

  

  A very impressive starter with no cooking at all! It's amazing how all the ingredients blended all so well together. We did it for our last New Year's eve party. It's a must to try this one out.

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• JM

  01 August 2008

  JM rated and commented on this recipe

  

  Totally agree - so easy to do and yet so impressive! Tastes great too !

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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

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Serves 4

Preperation and cooking times

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

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