Method
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.
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.
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.
Lastly, drizzle with more olive oil and balsamic reduction.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
Ingredients
Directions
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.
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.
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.
Lastly, drizzle with more olive oil and balsamic reduction.
