- Kitchen Knife: Essential for cutting persimmons and slicing bread or lettuce wraps.
- Cutting Board: A safe surface for chopping fruits, vegetables, and meats like bresaola.
- Mixing Bowls (2-3): Useful for assembling the ingredients together before wrapping.
- Salad Spinner: Ideal for washing arugula or other salad greens to ensure they are dry, which is crucial when preparing a wrap dish.
- Wire Cheese Slicer (optional): Can be used if you prefer paper-thin slices of bresaola.
- Oven Mitts or Pot Holders: Necessary for safely handling hot items like wrapped dishes in a preheated oven.
- Meat Slicer (optional): Used to evenly slice bresaola, but not essential and may be listed separately from basic kitchen knives.
- Bread Knife (optional): If using bread for wrapping instead of lettuce or other alternatives suggested by the recipe.
- Vegetable Peeler (optional): Could be used to peel thin slices from fruits like persimmons, although not necessary for the recipe.
1 tablespoon balsamic vinegar (preferably aged)
1/2 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper
2 ripe Fuyu persimmons, peeled, each cut into 12 wedges, or 2 medium mangoes, peeled, pitted, each cut lengthwise into 12 spears
48 paper-thin slices bresaola (8 ounces)
3 cups baby arugula leaves (2 ounces)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About