Bresaola Rolls with Arugula & Parmesan are a no-cook, elegant antipasto featuring thin slices of air-dried beef wrapped around peppery arugula, nutty Parmesan, and a drizzle of lemony olive oil. They’re light, savory, and beautifully simple — ideal for aperitivo hour, dinner parties, or grazing boards.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsTotal Time 15 minsCore Ingredients
12 slices of bresaola (air-dried cured beef, very thinly sliced)
1 cup loosely packed baby arugula (rocket)
12 shavings of Parmigiano-Reggiano or Grana Padano
3 tbsp extra virgin olive oil
Juice of 1/2 lemon
Freshly cracked black pepper, to taste
Optional: flaky sea salt (bresaola is naturally salty, so add cautiously)
Optional Add-ins
A few drops of truffle oil for depth
Thin slices of pear or fig inside the rolls for sweetness
Crushed toasted walnuts for crunch
Dress the Arugula
1
In a bowl, gently toss the arugula with a drizzle of olive oil, a squeeze of lemon juice, and a few cracks of black pepper.
Taste and adjust — it should be bright but not soggy.
Assemble the Rolls
2
Lay out the bresaola slices on a clean board or parchment paper.
Place a small pinch of dressed arugula at one end of each slice.
Add a single Parmesan shaving on top of the arugula.
Roll up tightly, starting from the arugula side, into neat cylinders.
Plate and Garnish
3
Arrange rolls seam-side down on a platter.
Drizzle lightly with olive oil and a few drops of lemon juice.
Garnish with extra Parmesan shavings, a few more arugula leaves, and optional truffle oil or microgreens.
Serving Suggestions
Variations
5
Vegetarian twist: Substitute thinly sliced grilled zucchini or roasted red peppers for bresaola.
Add sweetness: A thin slice of fig or dried date pairs beautifully inside the roll.
Herb layer: Add a leaf of fresh basil or a few thyme leaves for herbal lift.
Ingredients Core Ingredients
12 slices of bresaola (air-dried cured beef, very thinly sliced)
1 cup loosely packed baby arugula (rocket)
12 shavings of Parmigiano-Reggiano or Grana Padano
3 tbsp extra virgin olive oil
Juice of 1/2 lemon
Freshly cracked black pepper, to taste
Optional: flaky sea salt (bresaola is naturally salty, so add cautiously)
Optional Add-ins
A few drops of truffle oil for depth
Thin slices of pear or fig inside the rolls for sweetness
Crushed toasted walnuts for crunch
Directions Dress the Arugula
1
In a bowl, gently toss the arugula with a drizzle of olive oil, a squeeze of lemon juice, and a few cracks of black pepper.
Taste and adjust — it should be bright but not soggy.
Assemble the Rolls
2
Lay out the bresaola slices on a clean board or parchment paper.
Place a small pinch of dressed arugula at one end of each slice.
Add a single Parmesan shaving on top of the arugula.
Roll up tightly, starting from the arugula side, into neat cylinders.
Plate and Garnish
3
Arrange rolls seam-side down on a platter.
Drizzle lightly with olive oil and a few drops of lemon juice.
Garnish with extra Parmesan shavings, a few more arugula leaves, and optional truffle oil or microgreens.
Serving Suggestions
Variations
5
Vegetarian twist: Substitute thinly sliced grilled zucchini or roasted red peppers for bresaola.
Add sweetness: A thin slice of fig or dried date pairs beautifully inside the roll.
Herb layer: Add a leaf of fresh basil or a few thyme leaves for herbal lift.
Bresaola Rolls with Arugula & Parmesan
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