Bresaola and Mozzarella Rolls, a no-cook recipe, ideal for any season, perfect during the summer.
A light revision of the classic dish made of bresaola, arugula, and Parmesan, also great as an appetizer.
Let’s see how I made it and if you like no-cook summer ideas, below I’ll leave you a collection with all the dishes I’ve chosen for you to make without cooking.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 roll mozzarella
- 4 slices bresaola
- 1 teaspoon grated Grana Padano
- 0.35 oz arugula
- 1 beefsteak tomato
- to taste extra virgin olive oil
- 2 pinches fine salt
Tools
- 1 Knife
- 1 Cutting board
- 1 Plate
- 1 Parchment paper
- 1 Refrigerator
- 1 Towel
- 1 Paper towel
Steps
To make the Bresaola and Mozzarella Roll first remove the mozzarella roll from the package and dry it with a paper towel, gently patting both sides.
Place the sheet on a piece of parchment paper, spreading it well.
Start filling the roll by arranging the slices of bresaola side by side, slightly overlapping.
Cover the bresaola with grated Parmesan, or another cheese of your choice.
Fill with the arugula previously washed and dried.
Roll up gently, wrap in parchment paper and let rest in the refrigerator for at least 30 minutes.
Wash, dry, and slice a tomato.
Place them on a little arugula, to taste, and season with a generous pinch of salt and a drizzle of extra virgin olive oil.Take the roll from the fridge and cut the rolls to the desired height.
I recommend cutting the rolls into the same number as the tomato slices.
Season again with a drizzle of oil before serving.
