Dry-Aged Beef with Arugula and Parmigiano

Why This Recipe Works

True bresaola, made only in the Valtellina and Valchiavenna areas of Lombardy where the cool, dry climate is perfect for air-curing, now carries a protected geographic indication seal. Rich, salty bresaola is commonly served thinly sliced as part of a salumi board; however, we wanted a light, stand-alone bresaola antipasto. While you can make bresaola at home, the process is time-consuming and there's no mimicking the unique flavor with domestic meats, so finding true bresaola is worth the effort. We paired our star ingredient with just enough peppery arugula, which we tossed with fruity extra-virgin olive oil and bright lemon juice, to balance the meat's earthiness. We finished with some fresh cracked pepper and a healthy shaving of Parmigiano for a dish that's beautiful in its simplicity.