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INVOLTINI DI BRESAOLA


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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

DAVID ROCCO | DAVID ROCCO’S DOLCE VITA | AVVENTURA WITH DAVID ROCCO
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