The BRESAOLA TORTELLONI are an elegant, fresh, no-cook starter, perfect for opening a meal with style without being heavy. A creative idea that combines the delicacy of bresaola with the bold but creamy taste of goat cheese, resulting in a surprising experience for both taste and presentation.
Very thin slices of bresaola are filled with a fresh goat cheese mousse, enriched with aromatic herbs, olives, sun-dried tomatoes, lemon zest and a drizzle of extra virgin olive oil. Rolled and closed into a tortellone shape, these little delights become an elegant and flavorful bite.
Bresaola and goat cheese tortelloni win you over with the contrast between the savory cured meat and the soft filling.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 12 slices bresaola
- 4 oz goat cheese
- 2 sun-dried tomatoes in oil
- 5 pitted olives
- 4 teaspoons Parmesan
- to taste pepper (green, or black, or pink)
- 1 teaspoon parsley
- lemon zest
- salad greens
- to taste balsamic glaze
- to taste Grana Padano PDO
- to taste extra virgin olive oil
- lemon zest
For the bresaola and goat cheese tortelloni you will need
- 1 Small bowl
- 1 Plate
Preparation of bresaola and goat cheese tortelloni
In a bowl, work the goat cheese with the chopped parsley, chopped olives, chopped sun-dried tomatoes, lemon zest, a pinch of pepper (green, black or pink) and the Parmesan. Mix until you obtain a smooth, flavorful cream.
Lay a slice of bresaola on a work surface. Place a heaping teaspoon of filling in the center and fold the slice in half to form a half-moon. Wrap the ends together as you would to form a tortellone (similar to preparing cappelletti or tortellini).
Place the tortelloni on a bed of salad greens, drizzle with a little extra virgin olive oil and, if you wish, garnish with Grana Padano shavings, a few drops of balsamic glaze and lemon zest.
Tips and variations:
You can substitute the goat cheese with robiola, ricotta or stracchino if you prefer a milder flavor.
For a crunchy touch, add chopped walnuts to the filling.
Also excellent served on crostini or as finger food skewered with a toothpick.
