Recipe courtesy of David Rocco
Episode: Spring Break
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Involtini Di Bresaola: Rolled Bresaola
Total:
15 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
15 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • Generous 1/2 pound/250 g fresh sheep's milk ricotta cheese
  • 2 tablespoons/ 30 ml extra-virgin olive oil
  • Freshly ground black pepper
  • 16 slices bresaola (air-dried cured beef)
  • Small bunch fresh rucola (rocket or arugula)

Directions

To make the filling for the involtini: Mix the ricotta, olive oil, and black pepper in a bowl. Then place a large spoonful of the ricotta filling in the centre of a slice of bresaola. Add some rucola and roll the bresaola into a log. Repeat the process using the remaining bresaola, cheese mixture, and rucola. Plate and serve immediately.

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Step-by-step photos

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