Recipe Source: I had this dish in many places in Italy, and I'm not really sure which region claims it as its own. It is however very easy to make and Bradley and I just love it.

If you can't get bresaola (which is a type of Italian cured pork), use either copa, copacollo or prosciutto instead. It makes a dish which is a little different, but just as good.

Ingredients
Very thin slices of bresaola
Rocket, washed and dried
Grano padano (or another type of parmesan) shaved or coarsely grated
Fresh lemon
Extra virgin olive oil
salt and freshly ground pepper

Method
Take a full sized dinner plate for each person and cover it with one layer of bresaola slices. Sprinkle a layer of rocket leaves over each plate of bresaola. Sprinkle a little grano padano over each plate. Sprinkle a little salt and pepper to taste over each dish (I will note that the cured meat is quite salty and you will not need to add much salt). Squeeze a little fresh lemon juice over each plate and finish with a good drizzle of olive oil.

Notes: I have made several variations of this dish with success. Sometimes I add a few wedges of tomato, other times I use half rocket and half radicchio. I've also added a few wedges of buffalo mozzarella, but I would only use a fresh mozzarella and not a dry one in this dish. I believe the parmesan could easily be replaced with pecorino if you prefer. I've also added a sprinkle of olives and other Italian style pickled vegetables and it's been very tasty.