Bresaola tortellini are a perfect blend of elegance, intense flavors, and versatility.
Designed to delight both the palate and the eye, it can be served as an appetizer, aperitif, or a light main course, suitable for various occasions from a festive lunch to an informal dinner.
The bresaola, with its subtle saltiness and velvety texture, serves as the perfect base to enclose the filling. This element adds a delicately smoked and meaty note, in balance with the soft and aromatic heart of the filling.
The spreadable cheese, creamy and slightly tangy, creates a wrapping base that ties together the intense and characteristic flavors of Taggiasca olives, fruity and aromatic, cultivated in limited quantities, and sun-dried tomatoes, San Marzano tomatoes from Salento, a cornerstone of tradition that evokes genuine flavors and ancient atmospheres, both from La Dispensa della Casalinga.
Each tortellino is an explosion of flavors.
This dish is an example of how a few quality ingredients, carefully chosen, can transform into a gourmet preparation, enhancing the best of Italian tradition in a creative and contemporary way.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of bresaola tortellini
- 8 slices bresaola
- 0.9 oz pitted Taggiasca olives
- 0.9 oz sun-dried tomatoes in oil
- 0.7 oz arugula
- to taste extra virgin olive oil
- 1/2 carrot
- a few arugula leaves
- to taste Grana Padano shavings
Tools
- 1 Bowl
- 1 Plate
- 1 Fork
- 1 Cutting board
Steps for preparing bresaola tortellini
For a perfect preparation, watch the video recipe
Start by washing the arugula under running water and chop it.
On a cutting board, mince the pitted Taggiasca olives and the sun-dried tomatoes
In a bowl, pour the spreadable cheese and add the sun-dried tomatoes, chopped pitted olives, and chopped arugula.
Mix the mixture well.
Lay a slice of bresaola on a plate and fill with a teaspoon of the mixture placed in the center.
Fold the bresaola slice in half, forming a half-moon, and gently seal the edges by pressing with your fingers.
Bring the two ends of the half-moon towards the center and slightly overlap them, pressing to adhere, to get the shape of a tortellino.
Place them on a serving plate and decorate with half a julienned carrot, a few arugula leaves, parmesan shavings, and a drizzle of olive oil and…
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Storage
Store in the fridge for a maximum of 24 hours because the cheese and arugula can deteriorate.
Place the tortellini in an airtight container, trying not to overlap them to avoid crushing or deforming.
These tortellini are not suitable for freezing because the bresaola and filling tend to lose consistency and taste once defrosted.
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