0.55 lb fresh sheeps milk ricotta cheese (250g)
2 tablespoons extra virgin olive oil (30ml)
freshly ground black pepper to taste
16 slices of bresaola
small bunch of rucola
To start your Involtini di Bresaola:
To make the filling for the involtini, mix ricotta, olive oil and pepper in a bowl.
Then place a large spoonful of the ricotta filling in the centre of a slice of bresaola.
Add some rucola and roll the bresaola into a log.
Repeat process using the rest of the bresaola.
Plate and serve immediately.
Per 4 persone