Recipe courtesy of David Rocco

Involtini Di Bresaola: Rolled Bresaola

Save Recipe
  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 servings
Share This Recipe


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)


  1. 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.

Bresaola Salad

Flank Steak and Pepper Pinwheels

Big Fat Burger with Gruyere, Ham, Pickled Onions, Arugula, and Garlic Mayo