Weekend Herb Blogging heads to Melbourne, where I'll soon be returning and our host for this week is the fabulous Truffle from What's on my plate.
I've had quite flaky internet access in the last seven days so I haven't done as much as I would have liked so I'll be keeping this entry simple and make a classic Italian dish using this wonderful Rucola.
Rucola, Arugula, Rocket, Roquette, whatever the name, it is still the same thing, Eruca Sativa to give it the proper name. High in Vitamin C and Iron it's a leaf that has been used since Roman times.
This particularly gorgeous bouquet of Rucola came from the Florence Market and it drew my attention as it seemed to bear little resemblance to the Rocket I can find back home. For one, it's a much larger leaf but it isn't tough, it is actually quite soft. There is that peppery bite but there's a bit more variance in the taste.
Once acquired I knew there was one dish I just had to make and it involved another purchase, Bresaola della Valtellina
Bresaola is air-dried and salted beef thigh and in the case of Bresaola della Valtellina it is especially regarded due to the quality of the alpine air of the region. What particularly impresses is just how soft the meat has become and it carries a pureness to its flavour. Once you're able to taste it this fresh it really does spoil you and I think it will be very hard to return to either the locally produced or imported versions as they just cannot compare.
With these two ingredients you have the basis of a classic dish that you find in just about every restaurant - served simply as an appetiser or first course, you'll usually find it listed as Bresaola con Rucola on the menus
Bresaola con Rucola/Bresaola with Rucola
finely sliced Bresaola
Rucola (Rocket leaves), washed and dried
good Extra Virgin Olive oil
freshly grated black pepper
Lay the slices of Bresaola on your serving dish, overlapping slightly. Place a mound of Rucola in the centre of your dish. Grind over some black pepper and then drizzle over with the your favourite Extra Virgin Olive oil - a good "green" tasting oil is best. Finally sprinkle over with a little shaved Parmigiano-Reggiano.
Serve at once and enjoy with some crusty bread.
It is that simple but it is the combination of flavours that work so exquisitely and makes it a dish for all seasons and all tastes.
Tagged with Weekend Herb Blogging