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Bresaola with Parmesan, Grapes and Vincotto

Serves 4


  • 20 thin slices bresaola* or coppa
  • 100g Australian parmesan cheese, shaved
  • 1/2 cup seedless red grapes, sliced lengthways
  • 2 cups watercress or rocket
  • 1/4 cup extra virgin olive oil, for drizzling
  • 1/3 cup vincotto*, for drizzling
  • crostini* or crusty bread, for serving
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  1. 1. Arrange bresaola slices over 4 serving plates and scatter with shaved parmesan and grapes.
  2. 2. Toss watercress in olive oil until well coated and arrange in the centre of each plate. Drizzle evenly with vincotto and serve with crostini.

Tips / Handy Hints

*Bresaola is air-dried cured beef fillet, it can be substituted with coppa or prosciutto. *Vincotto, meaning "cooked wine" is a sweet Italian-style condiment, it can be substituted with balsamic glaze. *Crostini can be made by brushing very thinly sliced bread with melted butter and baking until dry and crisp.


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