It is important to use a youngish Pecorino and not Pecorino Romano for this dish. I’d recommend Pecorino Fresca, Pecorino re Nero from Tuscany or a Pecorino from Pienza, if you can find it. Consider yourself lucky if you’ve got a good cheese shop in your area. Now’s the time to use that excellent young EVO’s from Tuscany, Lucca or Umbria as they have a fruitiness and bite that works so well with this dish. Add some excellent Italian bread and you’ve got something wonderful!
Thinly sliced Bresaola, 5 or 6 slices per person
Young arugula
Pecorino cheese
EVO
Fresh lemon juice
Freshly ground black pepper
Bresaola is product like proscuitto but made using beef instead of pork.
Arrange the arugula on a platter; top with the Bresaola. Shave some Pecorino on top of the Bresaola; drizzle with EVO and grind black pepper over top. Buon appetito!
Tip: A variation you might like to try is to add some very thinly sliced fennel bulb and change up the Pecorino cheese to Manchego.
