Bresaola Wrapped Persimmons With Arugula Recipes

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BRESAOLA-WRAPPED PERSIMMONS WITH ARUGULA



Bresaola-Wrapped Persimmons with Arugula image

Look for bresaola (air-cured, thinly sliced beef) in the refrigerated section of some supermarkets and at specialty foods stores and Italian markets. WHAT TO DRINK: A fruity, sassy, off-dry white wine like Lindemans 2005 "Bin 75" Riesling, Australia ($8).

Provided by Jill Silverman Hough

Yield Makes 24 appetizers

Number Of Ingredients 6

1 tablespoon balsamic vinegar (preferably aged)
1/2 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper
2 ripe Fuyu persimmons, peeled, each cut into 12 wedges, or 2 medium mangoes, peeled, pitted, each cut lengthwise into 12 spears
48 paper-thin slices bresaola (8 ounces)
3 cups baby arugula leaves (2 ounces)

Steps:

  • Toss first 4 ingredients in medium bowl.
  • Place 2 bresaola slices side by side lengthwise and slightly overlapping on work surface. Place 1 persimmon wedge and 4 arugula leaves across 1 short end of bresaola, allowing fruit and arugula to extend past short sides of bresaola. Roll up, with fruit and arugula visible at ends. Repeat with remaining bresaola, fruit, and arugula. DO AHEAD: Can be made 4 hours ahead. Cover with plastic wrap and refrigerate.

ARUGULA AND BRESAOLA SALAD



Arugula and Bresaola Salad image

Unlike proscuitto which comes from the pig, bresaola is a beef product.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 20m

Number Of Ingredients 7

2 slices (1/2 inch thick) pumpernickel bread, torn into 1-inch pieces (2 1/2 cups)
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
4 cups baby arugula (about 5 ounces), washed well
1 1/2 ounces Pecorino Romano cheese, thinly shaved
8 thin slices bresaola or prosciutto, torn into 1 1/2-inch pieces
2 tablespoons freshly squeezed lemon juice (about 1 lemon)

Steps:

  • Preheat oven to 325 degrees. In a small bowl, toss bread pieces with 1 tablespoon oil; season with salt and pepper. Toss to coat; spread out in a single layer on a rimmed baking sheet. Bake, tossing once, until slightly crisp, about 7 minutes. Let cool.
  • Toss together arugula, cheese, and bresaola in a medium bowl. Drizzle with lemon juice and 2 tablespoons oil. Season with salt and pepper. Toss in croutons, and serve.

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