Bresaola with rocket and parmesan (Bresaola, rucola e grana)

1. Wash the rocket in cold water, snap off any thick stalks and spin or pat thoroughly dry.

2. In a small bowl, whisk the extra virgin olive oil with the lemon juice, a pinch of salt and pepper into an emulsion.

3. Arrange the bresaola slices overlapping in a single layer in a circle on four plates (or one large platter).

4. Toss the rocket lightly in a bowl with half the lemony oil and pile it in the centre of the plates.

5. Shave the parmesan into thin flakes with a vegetable peeler and scatter over the rocket.

6. Drizzle the remaining lemony oil over the bresaola, grind over fresh pepper and serve at once.

Tip: Bresaola is lean, air-dried beef from Valtellina - because it's so thin, only dress it at the last moment, or the lemon will "cook" and discolour it.