How does one eat this bresaola "thingy"? Ok, let's roll back and start from the basics: How does one pronounce bresaola? Here's my best shot at a phonetic spelling: breh-ZOW-lah (don't blame me if no one understands you). Back to eating: try eating a slice by itself right out of the package. It hope you'll agree with me that it tastes good. I'll tell you though, that you can make it better, much better. Arrange a nice layer of arugula on a serving plate. (Baby arugula is ok, but it will be mellower than the sharp, peppery taste you get from the full grown leaves.) Cover the arugula with slices of bresaola and top with one of the two suggested condiments below.
- Give the plate a light drizzle of excellent olive oil (the premium extra virgin Carapelli oil is not expensive and tastes great) and good balsamic (my family is partial to the "condimento balsamico" from Acetaia Leonardi, which has been renamed "saba" in recent years). Don't exaggerate, though! Remember a light drizzle will allow you to taste the arugula and the bresaola. Sprinkle some freshly cracked black pepper and a few shavings of Parmiggiano Reggiano. As you dig your fork into the plate, try to build mouthfuls combining pieces of bresaola, arugula and cheese. The combination of the flavors is great.
- Instead of the balsamico, how about drizzling some freshly squeezed lemon juice? I actually like this variation even better since the acidity of the lemon enhances the peppery taste of the arugula. Cheese or no cheese with lemon? Up to you. I don't really need cheese when I make this variation, but I like to go a bit further with the cracked pepper.
- I've been known to say that "everything you can do with lemon can be done better with lime, instead". Try it out with bresaola and decide for yourself.
