Bresaola With Rocket Artichokes Recipes

BRESAOLA WITH ROCKET & ARTICHOKES

Bresaola with rocket & artichokes image

Produce a delicious bresaola starter to entertain friends in ten minutes

Provided by Sara Buenfeld

Categories Buffet, Canapes, Dinner, Lunch, Snack, Starter, Supper

Time 10m

Number Of Ingredients 6

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

Steps:

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

BRESAOLA AND WILD ROCKET SALAD

Bresaola and Wild Rocket Salad image

If you can't get wild rocket, shop-bought will do, but try to get fresh horseradish for the ultimate finishing touch.

Provided by Jamie Oliver

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 bunch baby beetroots, with leaves
2 handfuls wild rocket
2 tablespoons red wine vinegar
4 tablespoons creme fraiche
A pinch sea salt
6 slices bresaola
A piece fresh horseradish, peeled and finely grated
Salt and pepper
Parmesan, shaved
Olive oil

Steps:

Remove the leaves from the baby beetroots then boil the beetroot until just soft. Drain, cool and peel. Place the washed wild rocket on a serving plate and sprinkle over any small washed beetroot leaves. Slice any large beetroots into a bowl then add the smaller ones that have been left whole. Add the red wine vinegar, creme fraiche and salt and mix well. Place the beetroots over the rocket and drizzle over the sauce. Drape the bresaola over the salad then grate over the horseradish. Sprinkle with salt and pepper and finish with some Parmesan shavings and a drizzle of olive oil.

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