These bresaola rolls with stracchino, arugula, and walnuts are the typical 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 cold cut with a particular aroma and flavor, the stracchino or crescenza adds softness, the arugula with its slightly bitter taste gives balance to everything and the crunchy note of the chopped walnuts completes the recipe!!!
I also recommend these recipes that are always quite simple and quick:
BRESAOLA CAPPELLETTI
The bresaola has always been the cold cut found in diets because it contains noble proteins and because it is not a pork-derived food. In fact, bresaola is a cured beef with a protein value much higher than pork of the same weight.
The bresaola contains 151 calories per 100 grams, making it perfect for those who prefer a light yet tasty diet.
N.B. I don’t provide exact quantities because it’s the kind of recipe that anyone can create as they see fit!
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I have opened a channel of recipes open to everyone and free on WhatsApp, no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and each day you can read a sweet and savory recipe!
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BRESAOLA ROLLS WITH STRACCHINO, ARUGULA, AND WALNUTS
The kitchen of ASI
- Difficulty: Very Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: as desired
- Cooking methods: No Cooking
- Cuisine: Italian
Ingredients for BRESAOLA ROLLS WITH ARUGULA AND WALNUTS
- as needed bresaola (I suggest 2 slices per person)
- as needed stracchino (or crescenza)
- as needed arugula
- as needed walnut kernels
Tools for BRESAOLA ROLLS WITH STRACCHINO, ARUGULA, AND WALNUTS
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- Knife
Preparation of Bresaola Rolls with Stracchino, 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 should always do as you and your loved ones prefer.
I wash the arugula, pat it dry with kitchen paper, and mix it vigorously with a pinch of salt and pepper into the stracchino or crescenza.
I lay the slices on the work surface and like an assembly line, I place in succession and at the center of the slice the arugula, the cheese, and a few pieces of walnut kernel.
Then I close the two edges of the slice to make a bresaola roll and then place them all on a plate and after covering with plastic wrap, put everything in the fridge just before enjoying it at the table.
Enjoy your meal!
Annalisa
