Bresaola, arugula, and mozzarella rolls: a simple and colorful idea for an appetizer or a light main course, perfect when it’s hot, and you don’t feel like eating too much. It’s a tasty and quick dish to put on the table in just a few minutes, which more than once has solved my dinner, paired with a cherry tomato salad.
In this heat, I often prepare fresh dishes; I really like the combination of arugula and bresaola, and these no-cooking recipes are currently my favorites.
I served these rolls as an appetizer and prepared two per person, but you can also decide to serve them as a main course; in that case, increase the quantities. My bresaola was the classic one from Valtellina, but you can substitute it with the Chiavennasca or equine bresaola.
There is hope that the heatwave will lessen a bit in these very hot days, but in the meantime, we refresh ourselves by eating cold foods. By the way, a pleasant discovery was the Watermelon and Feta Salad. I didn’t think it would be so good!!!
Also, read all my recipes with the AIR FRYER.
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 8 Minutes
- Portions: 8 Pieces
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 8 rolls
- 8 slices bresaola
- 1 mozzarella
- arugula
How to prepare Bresaola, Arugula, and Mozzarella Rolls
First, slice the mozzarella and set it aside.
Place a slice of bresaola on your hand (I used two because it was very thin), put a slice of mozzarella on top, and a few arugula leaves.
Roll the bresaola and place it on a plate. Repeat until all ingredients are used and serve immediately.
