Carpaccio Pouches with a Hint of Pesto.

A quick and easy-to-make appetizer/main course that is also light. Perfect for starting a family dinner or serving alongside other appetizers or as a main dish.
In fact, for those following a diet, it can be a protein-rich and light main course that caters to the taste of the entire family.
Bresaola Carpaccio is a lightly aged product made from the beef thigh called “Punta D’Anca.” The resulting Bresaola is compact and of higher quality as it is made from the “noble” muscles of the thigh.

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Cost: Economical
Rest time: 1 Hour
Preparation time: 10 Minutes
Portions: 4
Cooking methods: No cooking
Cuisine: Italian
Seasonality: All seasons

195.22 Kcal

calories per serving

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Energy 195.22 (Kcal)
Carbohydrates 6.49 (g) of which sugars 3.59 (g)
Proteins 22.86 (g)
Fat 8.89 (g) of which saturated 4.05 (g)of which unsaturated 2.24 (g)
Fibers 0.93 (g)
Sodium 1,013.24 (mg)

Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s do the shopping

7 oz bresaola (or bresaola carpaccio)
7 oz cow's milk ricotta
2 tbsps Genoese pesto
2 tomatoes (ripe)
2 tbsps sweet corn, canned, drained (if you like)
as needed basil
as needed salt
as needed pepper
as needed dried oregano

watching the waistline

Tools

What we need to make

1 Knife
1 Cutting board
1 Plastic wrap
1 Plate rectangular
1 Refrigerator

Steps

Let’s go to the kitchen

Spread the bresaola slices on a sheet of plastic wrap, overlap the slices on top of each other to make the “wrapper” sturdier-
In a bowl, combine the ricotta with the pesto, a pinch of salt, and 1 of pepper and mix.
Spread the freshly made mixture over the carpaccio.
On top of the mixture, distribute the corn and chopped tomatoes.
With the help of the plastic wrap, form a roll,
and twist at the ends like a candy.
Place the roll on a plate and transfer it to the fridge for 1 hour or more at the top.
In the meantime, cut more tomatoes, wash the basil leaves, and arrange them on a serving plate.
Take the roll out of the fridge, and with a sharp knife or a pair of kitchen scissors, cut slices about 1 inch thick, which you will place on a serving plate next to the tomatoes and basil.
Finish with a drizzle of olive oil and a grind of pepper.
Here are the Carpaccio Pouches with a Hint of Pesto ready