Bresaola, an air-dried beef, is skilfully combined with fresh rocket, lemon, and velvety apple balsamic vinegar
Image gallery: Bresaola with rocket, lemon and apple balsamic vinegar
Apple balsamic vinegar is known for being pleasantly light. Combined with bresaola, fresh rocket, Parmesan cheese, and grated lemon zest, it becomes a culinary highlight.
Ingredients for 1 portion:
- 80-100 g bresaola
- 20 g fresh rocket
- 20 g shaved Parmesan cheese
- 3-4 South Tyrolean apple pearls
- a pinch of sea salt
- freshly ground black pepper
- a little grated lemon zest
- 10 ml apple balsamic vinegar (Walcher's organic Pomme d'Or Balsam Tyrolensis is used here)
- 15 ml olive oil
6 preparation steps:
- Beautifully arrange the finely sliced bresaola on the plate.
- Add the fresh rocket and season with a pinch of sea salt, pepper, and lemon zest.
- Distribute the South Tyrolean apple pearls across the plate.
- Pour a little olive oil over the rocket and add the apple balsamic vinegar.
- Scatter the shaved Parmesan on top.
- Done! Serve the dish with toasted white bread.
Alternatively, you can replace the bresaola with carpaccio. The dish tastes best well-chilled and therefore also makes the perfect starter for a multi-course meal.
