The bresaola rolls I prepared today have a customized filling. Until now, I had always eaten bresaola rolls filled with goat cheese or other creamy cheeses, sometimes with arugula, but never with pepper. 😊
Here’s how it went: a few days ago, at a restaurant, I had an appetizer of vegetables and bresaola rolls with stracchino cheese, and today I wanted to recreate this dish not as an appetizer but as a main course.
When I started to prepare it, as usual, I couldn’t resist the temptation to experiment, and since I had other ingredients in the fridge besides stracchino cheese, I thought, “why copy? Better to invent!”
So, since I had a bell pepper, I gave it a try.
After a taste, I was convinced that a fundamental ingredient was missing, garlic, and I added it.
And here they are, the bresaola rolls are ready! 😊
It’s an extremely easy dish that can be prepared in just a few minutes, sometimes that’s important too!
✰ ✰ ✰
Looking for other ideas for a no-cook cold dish? Try these too! 👇
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10 slices bresaola
- 1 tablespoon stracchino cheese
- 1 tablespoon ricotta
- bell pepper (a slice)
- 1 clove garlic (small)
- 1 teaspoon chopped parsley
- mixed salad (to taste)
- 1 tablespoon extra virgin olive oil
- lemon (to taste)
- to taste almonds (chopped with a knife)
Tools
- Knife
- Spoon
- Chopper
Steps
Chop the bell pepper slice in a food processor, along with the garlic.
Mix the chopped pepper with stracchino cheese and ricotta.
Add the parsley.Use the mixture to stuff about ten slices of bresaola, spreading a little mixture on each slice.
👉 I used a heaped teaspoon for each slice of bresaola, of course, you can use the preferred amount, but be careful because if there’s too much filling, the slice tends to break. At least, that’s what happened to me. 😊
Roll up the bresaola slices and place them on a bed of mixed salad dressed with oil and lemon and with some chopped almonds added.
And here are my bresaola rolls, ready in no time 😊
Salt-Free Tips
As always, I remind you of my salt-free tips:
If you are interested in reducing or eliminating salt, always remember to:
▫ Reduce salt gradually, the palate needs to get used to it slowly and should not notice the gradual reduction.
▫ Use spices. Chili pepper, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granules and gomasio.
▫ Prefer fresh foods.
▫ Avoid boiling, prefer cooking methods that do not lose flavors (grill, in foil, steam, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Sometimes allow yourself a break from the rule. It’s good for the mood and helps to persevere.
If you don’t want, or can’t, give up salt:
▫ You can still try my recipes by salting according to your habits.
Follow me!
On my WhatsApp channel and on Instagram, on the Facebook page, on Pinterest and in my two groups: Catia’s group, in the kitchen and beyond and Just what I was looking for! and if you like… subscribe to my Newsletter.
On my WhatsApp channel and on Instagram, on the Facebook page, on Pinterest and in my two groups: Catia’s group, in the kitchen and beyond and Just what I was looking for! and if you like… subscribe to my Newsletter.
