Bresaola tortellini are a perfect union of elegance, intense flavors, and versatility.
Designed to impress both the palate and the eye, it can be served as an appetizer, aperitif, or light main dish, suitable for a variety of occasions, from a festive lunch to an informal dinner.
Bresaola, with its subtle savory taste and velvety texture, acts as the perfect base for enclosing the filling. This element adds a delicately smoky and meaty note, balancing with the soft and aromatic heart of the filling.
The spreadable cheese, creamy and slightly tangy, creates an enveloping base that brings together the intense and distinctive flavors of Taggiasca olives, fruity and aromatic, grown in limited quantities, and sun-dried tomatoes, San Marzano tomatoes from Salento, a cornerstone of tradition that evokes genuine flavors and ancient atmospheres, both from La Dispensa della Casalinga.
Each tortellino is an explosion of flavors.
This dish is an example of how a few quality ingredients, carefully chosen, can transform into a gourmet preparation, enhancing the best of Italian tradition in a creative and contemporary way.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: No cooking needed
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing bresaola tortellini
- 8 slices bresaola
- 1 oz pitted Taggiasca olives
- 1 oz sun-dried tomatoes in oil
- 3/4 cup arugula
- to taste extra-virgin olive oil
- 3.5 oz spreadable cheese
- 1/2 carrot
- some arugula leaves
- to taste Parmesan flakes
Tools
- 1 Bowl
- 1 Plate
- 1 Fork
- 1 Cutting board
Steps for preparing bresaola tortellini
For a perfect preparation, watch the video recipe
Start by washing the arugula under running water and chop it.
On a cutting board, chop the pitted Taggiasca olives and the sun-dried tomatoes
In a bowl, pour the spreadable cheese and add the chopped sun-dried tomatoes, pitted olives, and the chopped arugula.
Mix the ingredients well.
Spread a slice of bresaola on a plate and fill with a teaspoon of the mixture, placing it in the center.
Fold the bresaola slice in half, forming a half-moon, and gently seal the edges by pressing with your fingers.
Bring the two ends of the half-moon towards the center and slightly overlap them, pressing to make them adhere, to obtain the shape of a tortellino.
Place them on a serving plate and garnish with half a carrot cut into julienne strips, some arugula leaves, Parmesan flakes, and a drizzle of extra virgin olive oil and …
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Storage
Store them in the refrigerator for up to 24 hours since the cheese and arugula can deteriorate.
Place the tortellini in an airtight container, trying not to overlap them to avoid crushing or deforming.
These tortellini are not suitable for freezing because the bresaola and the filling tend to lose consistency and flavor once thawed.
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