The mozzarella roll with arugula and bresaola served on a tasty tomato carpaccio is the perfect lunch saver for when you crave something fresh and tasty and have no desire to turn on the stove.
All you need is a knife and 5 minutes of your time.
This is true flavor, but not overdone: low in fat, high in protein (thanks to bresaola and mozzarella), fiber, and vitamins (thanks to arugula). A complete dish that makes you feel light but satisfied.
Served on a fresh tomato carpaccio seasoned with crispy bread, a drizzle of extra virgin olive oil, a pinch of salt, and oregano, it makes the dish even fresher and more hydrating. Making each bite juicier.
It is a complete, balanced, and nutritious dish.
You can serve it as an appetizer, dinner, or lunch even on the go as it transports well.
I also recommend
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Mozzarella Roll Preparation
- 1 sheet of mozzarella
- 4 slices bresaola
- 1 handful arugula
- 1/2 lemon
- to taste extra virgin olive oil
- 1 pinch fine salt
- to taste dried oregano
- tomato carpaccio
Tools
- 1 Knife
- 1 Plate
- 1 Spinner
Steps for Mozzarella Roll Preparation
To prepare the delicious mozzarella roll, get a ready-made mozzarella sheet. The mozzarella sheet is elastic and rolls well without breaking.
Wash the arugula with a spinner.
To prepare the tomato carpaccio, just click HERE to see the recipe
Spread the sheet on a serving plate.
Fill with arugula leaves, salt them, and cover with a uniform layer of bresaola, leaving a border of about half an inch on the long sides.
Season with a drizzle of extra virgin olive oil, the juice of less than half a lemon, and roll up from the long side, gently compacting as you go, until you get a sausage shape.
Let it rest in the fridge in an airtight container for about 15 minutes
Resting in the fridge helps the mozzarella to recombine and the roll to better hold its shape when cut, allowing the flavors to blend.
After the resting time, cut it into slices and lay it above the tomato carpaccio.
The mozzarella roll is now ready to be enjoyed… enjoy your meal from Barbara!
Storage and Tips
Wrap it tightly in plastic wrap or store it in an airtight container.
Duration: up to 24 hours, but it’s best within 12 hours. Do not leave uncovered: the mozzarella dries out and loses elasticity
If you prepare the roll in advance, season the tomatoes just before serving. This way the dish stays fresh and inviting.
For a perfect cut, use a smooth and sharp knife.
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FAQ (Questions and Answers)
What can I substitute for bresaola?
You can replace it with
Sweet Prosciutto (softer and more flavorful)
Thinly sliced Speck
Smoked Salmon (for a sea variant)
Thinly grilled vegetables (for a vegetarian version)What can I substitute for arugula?
You can substitute it with baby spinach or lamb’s lettuce
