Involtini Di Bresaola: Rolled Bresaola

Name: Involtini Di Bresaola: Rolled Bresaola
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Cuisine: italian
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)

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Level: Easy
Total: 15 min

Prep: 15 min

Yield: 4 servings

Level: Easy
Total: 15 min

Prep: 15 min

Yield: 4 servings

Ingredients

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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.