Bresaola is a kind of cold meat produced in the northern regions of Italy; beef is air-dried and seasoned and served cut in extremely thin slices. It’s very light and contains a lot of proteins, which make it a favourite food in many diets.
Particularly well-known and appreciated it the Bresaola from the Valtellina valley, in Lombardy.
Serves: 2 | Preparation time: ˂10 mins
- Bresaola: 8 slices, 1 for each roll (more or less 80 g)
- Fresh goat cheese: 80 g
- Rocket salad: a handful
- Turmeric powder: ½ tsp
- Black pepper: ½ tsp
- Extra virgin olive oil (EVOO): to taste
Rinse the rocket salad under cold running water and dry it with a clean tea towel.
Tip: If you prefer, chop up the rocket into smaller pieces. This will make it easier to fill up the rolls.
Put the fresh cheese in a bowl and use a fork to crush it into a fluffier paste. Add the rocket, the pepper and the turmeric and mix thoroughly.
Tip: If the bresaola slices are very, very thin, you may want to use two for each roll, to make sure the slices don’t break open whilst you’re filling the roll.
Lay out the bresaola on a clean work surface or on a plate; place a spoonful of cheese mixture on each slice, then roll them up and place them on their side so that they stay closed.
Garnish with a drizzle of olive oil and a pinch of black pepper and serve.