Tuesday 5 January 2016

Bresaola rolls with rocket and caprino cheese filling

10 minutes to prepare 15 minutes to cool Serves 4



Today's recipe is a quick idea for those who crave a relaxing evening on the sofa. Finally.

Christmas time is jolly and merry, but also quite stressful and busy. Now we would like to eat something tasty and light, to relax and enjoy time - alone - at home. With no rigmarole.
The recipe is based on undemanding ingredients you may easily find at the supermarket: rocket salad, caprino (goat) cheese and bresaola beef (already presented here).

The combination of bresaola with goat cheese is a typical dish from Valtellina suitable for any occasion.
The goat cheese is usually mixed with chopped garlic and parsley before being distributed on the slices of bresaola and served with rocket on top.
Today we decided to roll everything up instead. Much more fun to be prepared...much more handy to be grabbed with your fingers in front of TV!

ere are ingredients for
the 4-serving recipe:


400 g bresaola cured beef cut into thin slices
400 g caprino cheese
100 g rocket salad
EVO oil
salt and pepper

  1. Rinse under water rocket salad leaves, then drain them in a colander
  2. Chop them and place them in a medium bowl together with caprino cheese, 2 tablespoons of EVO oil, salt and freshly ground pepper. Mix well with a spoon until you get a homogenous creamy mixture
  3. Top a pastry board with a piece of cling wrap/film. Subdivide the slices of bresaola into 4 servings. One at a time, lay down each set of bresaola slices, slightly overlapping them. Arrange them to form 4 rectangles that can be rolled up
  4. Spread the caprino and rocket cream on the surface of each bresaola rectangle, leaving a blank border of about 1.5 centimeters on each side. Roll up bresaola with the aid of the film, lifting it as you proceed pushing the roll forward
  5. Transfer the roll on a piece of aluminium foil, wrap it and keep it in the refrigerator for at least 15 minutes
  6. When you are ready to eat, take the roll out of the fridge, unwrap it and cut it into slices. Finally, arrange them on serving plates with some salad aside and enjoy!

Nutrition Facts are listed for this recipe in the table below. Data is provided per serving.

Brisàola, violin de carne seca. 
Bresaola, dried beef violin.

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