It is important to use a youngish Pecorino and not Pecorino Romano for this dish. I’d recommend Pecorino Fresca, Pecorino re Nero from Tuscany or a Pecorino from Pienza, if you can find it. Consider yourself lucky if you’ve got a good cheese shop in your area. Now’s the time to use that excellent young EVO’s from Tuscany, Lucca or Umbria as they have a fruitiness and bite that works so well with this dish. Add some excellent Italian bread and you’ve got something wonderful!
Thinly sliced Bresaola, 5 or 6 slices per person
Fresh lemon juice
Freshly ground black pepper
Bresaola is product like proscuitto but made using beef instead of pork.
Arrange the arugula on a platter; top with the Bresaola. Shave some Pecorino on top of the Bresaola; drizzle with EVO and grind black pepper over top. Buon appetito!
Tip: A variation you might like to try is to add some very thinly sliced fennel bulb and change up the Pecorino cheese to Manchego.