Cured beef with goats’ cheese dressing

May 4, 2011 (Last Updated: January 11, 2019)
Cured beef with goats’ cheese dressing recipe

You can’t get more elegant and flavourful than cured beef with goats’ cheese dressing. Bresaola is a Lombardia speciality from the Valtellina valley. It is raw beef fillet that has been salted, marinated in wine and herbs and then air-dried to give it a lovely, delicate flavour. It is sliced very thinly to serve as an antipasto, traditionally with oil, lemon juice and black pepper. 

Cured beef with goats’ cheese dressing

Serves: 4
Cooking Time: 15 mins


  • 100g soft fresh goats' cheese
  • 45ml (3 tbsp) white wine vinegar
  • 90ml olive oil
  • juice of ½ a lemon
  • 4 handfuls fresh rocket
  • sea salt and freshly ground black pepper, to taste
  • 200g thinly sliced bresaola



Put the cheese in a bowl and mash with a fork until almost smooth. Gradually mix in the vinegar and 75ml of the oil. The mixture should still be a little coarse.


Mix together the lemon juice and the remaining oil and use to dress the rocket lightly. Season.


Put a small bunch of rocket in the centre of each slice of bresaola and roll it up. Arrange on serving plates and drizzle with the goat's cheese dressing. Finish with a good grinding of black pepper.


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