Recipe courtesy of David Rocco

Involtini Di Bresaola: Rolled Bresaola

  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 servings
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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)


  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.
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