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Bresaola con Ruccola

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Bresaola con Ruccola
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1. Simply arrange slices of bresaola on your favourite serving platter, or individual plates. ​
2. Toss the rocket in the lemon oil; add some freshly ground black pepper.

3. Sprinkle the rocket and the parmigiano shavings over the bresaola to finish

Contents for up to 6: 200g Parmigiano Reggiano, 200g Beef Bresaola, 100ml Lemon Extra Virgin Olive Oil and your recipe card.

You'll need: Some rocket leaves.

Tip: Shave the parmesan with a potato peeler.

Time: 2minutes.

Wine: We recommend Prosecco Vaporetto

May we suggest?