Recipe courtesy of David Rocco
Involtini Di Bresaola: Rolled Bresaola
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 188
- Total Fat
- 15
- Saturated Fat
- 6
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 11
- Cholesterol
- 38
- Sodium
- 372
- Total: 15 min
- Prep: 15 min
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.