• 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.