Bresaola Tortelli — a clever appetizer, light and tasty.
Very easy and quick, they require no cooking: just fill them with a creamy cheese such as ricotta, goat cheese (caprino) or stracchino.
To best season them, add a grating of lemon zest, a pinch of salt and a sprinkle of pepper; if you prefer, add some fresh herbs. Bresaola has always been one of my favorite cured meats — try also the bresaola roses with cheese or the Grana baskets with arugula and bresaola. Bresaola tortelli are a perfect bite for any occasion, even at Easter. Save the recipe and let me know if you liked it! Don’t forget to follow me on Facebook and Instagram to stay updated on my latest news.
Recipes with bresaola
- Difficulty: Very easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
- Energy 54.87 (Kcal)
- Carbohydrates 1.02 (g) of which sugars 0.59 (g)
- Proteins 6.13 (g)
- Fat 2.96 (g) of which saturated 1.61 (g)of which unsaturated 0.92 (g)
- Fibers 0.04 (g)
- Sodium 401.24 (mg)
Indicative values for a portion of 25 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 for 8 people
- 7 oz bresaola
- 1 cup cheese (ricotta, goat cheese (caprino), or stracchino)
- to taste arugula
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
How to make bresaola tortelli
In a bowl, mix the ricotta with pepper, salt and a drizzle of extra virgin olive oil. Stir well until you obtain a creamy mixture.
Place a slice of bresaola on a work surface and put a teaspoon of the cheese cream in the center.
Fold the slice in half over the filling and bring the two formed ends together underneath, pressing them slightly. If you have difficulty keeping the tortello closed, use less filling so the ends can join more easily.
Prepare all the tortelli and transfer them to a serving plate with arugula, Parmesan shavings and dress with a drizzle of olive oil.
How to store bresaola tortelli
They can be prepared in advance and stored in the refrigerator until the next day.
To add an extra touch, you can finish them with a few drops of balsamic glaze and Parmesan shavings.
