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Involtini Di Bresaola: Rolled Bresaola
Recipe courtesy David Rocco
- Total Time:
- 15 min
- Prep:
- 15 min |
- Inactive Prep:
- -- |
- Cook:
- --
- Level:
- Easy
- Yield:
- 4 servings
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.
© Recipe courtesy David Rocco