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 mins
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
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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