Bresaola With Arugula Fennel And Manchego Cheese Recipes

BRESAOLA WITH ARUGULA, FENNEL, AND MANCHEGO CHEESE

Steps:

• Whisk olive oil and lemon juice in small bowl to blend; set dressing aside. Place 1 bresaola slice on work surface with 1 long side parallel to edge. Place 3 arugula leaves at 1 short end so that leaves extend past 1 long side. Top with layer of sliced fennel, then 2 cheese strips. Sprinkle with pepper. Drizzle with 1/2 teaspoon dressing. Starting at filled end, roll up bresaola, enclosing filling. Arrange, seam side down, on platter. Repeat with remaining ingredients to form 18 rolls total. (Can be made 4 hours ahead. Cover with plastic wrap; chill. Before serving, let stand 30 minutes at room temperature.)
• *Available at Italian markets and some specialty foods stores.

BRESAOLA-WRAPPED PERSIMMONS WITH ARUGULA

Steps:

• Toss first 4 ingredients in medium bowl.
• Place 2 bresaola slices side by side lengthwise and slightly overlapping on work surface. Place 1 persimmon wedge and 4 arugula leaves across 1 short end of bresaola, allowing fruit and arugula to extend past short sides of bresaola. Roll up, with fruit and arugula visible at ends. Repeat with remaining bresaola, fruit, and arugula. DO AHEAD: Can be made 4 hours ahead. Cover with plastic wrap and refrigerate.

BRESAOLA WITH ARUGULA FENNEL AND MANCHEGO CHEESE RECIPE

Steps:

• Whisk olive oil and lemon juice in small bowl to blend
• set dressing aside. Place 1 bresaola slice on work surface with 1 long side parallel to edge. Place 3 arugula leaves at 1 short end so that leaves extend past 1 long side. Top with layer of sliced fennel, then 2 cheese strips. Sprinkle with pepper. Drizzle with 1/2 teaspoon dressing. Starting at filled end, roll up bresaola, enclosing filling. Arrange, seam side down, on platter. Repeat with remaining ingredients to form 18 rolls total. (Can be made 4 hours ahead. Cover with plastic wrap
• chill. Before serving, let stand 30 minutes at room temperature.) *Available at Italian markets and some specialty foods stores.

SALAD OF FENNEL, ARUGULA, AND RICOTTA SALATA

Steps:

• Whisk shallot and lemon juice in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. Let stand 15 minutes to blend flavors.
• Combine arugula and sliced fennel in large bowl. Toss with enough dressing to coat salad. Add shaved cheese; toss gently and serve.

FETTUCCINE WITH FENNEL AND ARUGULA

Steps:

• Rinse and drain the arugula. Tear the leaves from the stems and discard the stems. Set leaves aside.
• Cut the tops off the fennel bulb. Mince two tablespoons of the feathery green part, discard the stems and cut the bulb into very thin slices. Set aside.
• Heat the oil in a large skillet. Add the scallions and saute until just tender. Stir in the garlic. Add the sliced fennel bulb and continue to saute until the fennel is tender. Add the tomato and cook for about 10 minutes. Season to taste with salt and pepper. Remove from heat.
• Bring a large pot of salted water to a boil. Add the fettuccine, stir once or twice and cook two to three minutes after the water returns to a boil. Drain the fettuccine.
• Reheat the sauce. Toss with the fettuccine in a warm serving bowl and sprinkle with the minced fennel top. Serve with Parmesan cheese on the side.

BRESAOLA, GOAT CHEESE, ARUGULA AND TRUFFLE OIL ON FOCACCIA

Steps:

• Spread half focaccia with goat cheese. Top with bresaola, arugula and truffle oil. Cover with the other half. Serve immediately.