The bresaola rolls with ricotta and arugula are a tasty and flavorful main course that can also be served as an appetizer. The recipe I prepared today is very tasty and quick, the filling is rich in herbs and aromas that give everything a fresh and light flavor.
Bresaola is a lean and very versatile cold cut, I usually serve it with arugula and parmesan shavings seasoned with a drizzle of oil and lemon juice but it can also be used to make savory pies, appetizers, and first courses.
The bresaola rolls are an alternative to the classic proposals, on the blog you will find a very old but delicious recipe to present the bresaola in an original way the bresaola and ricotta sushi, fun to taste and prepare.
Before proceeding, here are some appetizers to try
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10 Pieces
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 125.14 (Kcal)
- Carbohydrates 3.12 (g) of which sugars 1.96 (g)
- Proteins 9.73 (g)
- Fat 8.65 (g) of which saturated 3.43 (g)of which unsaturated 1.43 (g)
- Fibers 0.51 (g)
- Sodium 536.38 (mg)
Indicative values for a portion of 100 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
- 3.5 oz bresaola (10 slices)
- 1 cup ricotta cheese (well drained)
- 1 cup arugula
- 1 tbsp extra virgin olive oil
- 8 sprigs chives
- Half teaspoon lemon zest (grated)
- to taste salt
- to taste pepper
- 1 cucumber (small and firm, about 5.3 oz)
- 1 tbsp extra virgin olive oil
- to taste lemon zest (grated, you can substitute with a tablespoon of lemon juice)
- 3.5 oz mixed salad
Tools
- 1 Bowl
- 1 Cutting Board
Procedure
Wash the cucumber well and remove the skin. Cut it into 4 sticks and then divide each stick into 3 pieces. Set aside.
Wash the arugula and chives and chop them coarsely.
Grate the zest of half an organic lemon.
In a small bowl, mix the ricotta (well drained) with 1 tbsp of extra virgin olive oil, the arugula, the chives, the grated lemon zest, salt, and pepper.
The ricotta cream is ready.
Place a cucumber stick and two teaspoons of ricotta cream on each bresaola slice and roll them into rolls.
Place the rolls on a plate with a bed of fresh salad.
Finish with a drizzle of olive oil and some grated lemon zest.
The bresaola rolls with ricotta and arugula are ready.
Advice
Storage
Bresaola rolls with ricotta and arugula can be stored in the refrigerator for one day.
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