Bresaola carpaccio with rocket

Ingredients for 4 servings:

• 200 g ham, thinly sliced ​​(Bresaola, air-dried Italian beef ham)
• 30 g pine nuts
• 1 piece(s) Parmesan
• 1 bunch arugula
• 1 lemon(s)
• olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

A fantastic appetizer, quick to make, and always a hit.

Brown the pine nuts in a pan with a little olive oil, but be careful, they will continue to brown if you don’t remove them from the heat in time. It’s best to transfer them to a plate straight away and let them cool. Divide the bresaola evenly among 4 shallow plates (because eating is a visual treat), drizzle with lemon juice and olive oil to taste. Arrange the arugula on top so that the bresaola is evenly covered, then scatter the pine nuts and the shaved Parmesan cheese (you can use a bit more if you like) on top (I use a cheese grater to shave off the cheese). Serve with baguette. P.S. I always buy the bresaola from an Italian shop, who slices it nice and thin.