Method

1

For the rocket pesto, add in a blender; rocket & basil leaves, ice cubes, pine nuts, 140ml lemon olive oil, pecorino romano cheese, and a pinch of salt & pepper.

2

Add olive oil into a large frying pan, add bread and toast till nice and golden, add seasoning and remove from heat. Add in grated parmesan and stir continuously until the cheese is melted, then set aside.

3

Lay bresaola slices onto a very large platter or onto a few large plates, drizzle with extra lemon olive oil. Then add parmesan crostini, Persian feta, toasted walnuts, baby rocket leaves & rocket pesto.

4

Lastly, drizzle with more olive oil and balsamic reduction.

Yields4 Servings

Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!

Category
 

Ingredients

 200 g thinly sliced bresaola
 300 g Persian feta, broken into small 2cm pieces
 50 g Parmigiano Reggiano, grated
 100 g walnuts, toasted
 4 cups fresh baby rocket, washed and roughly chopped + ½ cup to garnish
 1 cup fresh basil leaves
 4 ice cubes
 ¾ cup pine nuts
 20 g pecorino romano, grated + 20g shaved
 140 ml lemon-infused extra virgin olive oil
 20 ml extra virgin olive oil
 4 slices ciabatta bread, cut into 2cm cubes
 salt & pepper

Ingredients

 200 g thinly sliced bresaola
 300 g Persian feta, broken into small 2cm pieces
 50 g Parmigiano Reggiano, grated
 100 g walnuts, toasted
 4 cups fresh baby rocket, washed and roughly chopped + ½ cup to garnish
 1 cup fresh basil leaves
 4 ice cubes
 ¾ cup pine nuts
 20 g pecorino romano, grated + 20g shaved
 140 ml lemon-infused extra virgin olive oil
 20 ml extra virgin olive oil
 4 slices ciabatta bread, cut into 2cm cubes
 salt & pepper

Directions

1

For the rocket pesto, add in a blender; rocket & basil leaves, ice cubes, pine nuts, 140ml lemon olive oil, pecorino romano cheese, and a pinch of salt & pepper.

2

Add olive oil into a large frying pan, add bread and toast till nice and golden, add seasoning and remove from heat. Add in grated parmesan and stir continuously until the cheese is melted, then set aside.

3

Lay bresaola slices onto a very large platter or onto a few large plates, drizzle with extra lemon olive oil. Then add parmesan crostini, Persian feta, toasted walnuts, baby rocket leaves & rocket pesto.

4

Lastly, drizzle with more olive oil and balsamic reduction.

Bresaola & Persian Feta with Rocket Pesto