These bresaola rolls with soft cheese, arugula, and walnuts are the classic last-minute appetizer that you can REALLY prepare at the very last second and I’m sure it won’t disappoint you!
The bresaola is a deli meat with a distinct aroma and taste, the soft cheese or crescenza provides creaminess, the arugula with its slightly bitter taste balances everything, and the crunchy note of chopped walnuts completes the recipe!!!
I also recommend these recipes that are always quite simple and quick:
BRESAOLA CAPPELLETTI
Bresaola is always the deli meat found in diets because it contains noble proteins and is not a pork-derived food. In fact, bresaola is salted beef, with a much higher protein value compared to pork meat by weight.
For 100 grams of product, bresaola has 151 calories, making it perfect for those who prefer a light yet always tasty diet.
N.B. I don’t specify exact quantities because it’s the classic recipe that each person creates as they like!
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I have opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
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BRESAOLA ROLLS WITH SOFT CHEESE, ARUGULA, AND WALNUTS
The kitchen of ASI
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: as desired
- Cooking methods: No Cooking
- Cuisine: Italian
Ingredients RECIPE BRESAOLA ROLLS ARUGULA WALNUTS
- to taste bresaola (suggest 2 slices per person)
- to taste soft cheese (or crescenza)
- to taste arugula
- to taste walnut halves
Tools RECIPE BRESAOLA ROLLS WITH SOFT CHEESE ARUGULA WALNUTS
#ADV
- Knife
Preparation of the Recipe Bresaola Rolls with Soft Cheese, Arugula, and Walnuts
For this simple and quick appetizer, I preferred to take the bresaola in slices NOT too thin but with a slightly thicker cut, but you always do as you prefer for you and your loved ones.
I wash the arugula, dry it by patting it with kitchen paper, and mix it vigorously with a pinch of salt and pepper with the soft cheese or crescenza.
I lay the slices on the work surface and, like an assembly line, place the arugula, cheese, and some pieces of walnut halves in a row at the center of the slice.
Then I close the two ends of the slice making a bresaola roll and then put them all on a plate, cover with plastic wrap, and place everything in the refrigerator until it is time to enjoy them at the table.
Enjoy your meal!
Annalisa
