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Bresaola rolls with ricotta

Bresaola rolls with ricotta

@olio-limera

Simple and refined bresaola rolls filled with a ricotta cream flavored with lemon and chives, served on arugula and finished with fresh thyme, pepper and a drizzle of raw olive oil.

Difficulty: Easy
Cooking: 0 min
Preparation: 15 min
Country: Italia

Ingredients

No. of servings
  • Bresaola (slices)6 Units
  • Ricotta190 g
  • Chives (finely chopped)1 Unit
  • Untreated lemon zest (grated)1 Unit
  • Black pepper (freshly ground)1 Pinch
  • Olio Limera (to taste + a few drops to finish)
    Olio limera (to taste + a few drops to finish)2 Tablespoons
  • Arugula1 Handful
  • Fresh thyme (for garnish)3 Sprigs

Products available for purchase

  • Limera Extra Virgin Olive Oil Nocellara - 50 cl (1 bottle)

    Limera Extra Virgin Olive Oil Nocellara - 50 cl (1 bottle)

    1 product
    £ 13.27-28%
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Preparation

  1. STEP 1 OF 5

    In a bowl, work the ricotta (180–200 g) with the finely chopped chives, grated lemon zest and freshly ground black pepper.

  2. STEP 2 OF 5

    Add a few tablespoons of Olio Limera and mix until you get a soft, smooth cream.

  3. STEP 3 OF 5

    Spread a portion of the cream on each slice of bresaola and gently roll up to form the rolls.

  4. STEP 4 OF 5

    Arrange the rolls on a bed of arugula leaves.

  5. STEP 5 OF 5

    Finish with more lemon zest, a few sprigs of fresh thyme, a grind of pepper and a few drops of Olio Limera raw just before serving.

General information

Storage instructions

Store in the refrigerator in an airtight container for 1–2 days. Preferably consume on the same day to keep the arugula fresh.

Origin

Italia

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)141.39
Carbohydrates (g)0.91
of which sugars (g)0.91
Fat (g)5.12
of which saturates (g)1.71
Protein (g)22.85
Fibre (g)0.42
Salt (g)1.07
  • Protein
    22.85g · 65%
  • Carbohydrates
    0.91g · 3%
  • Fat
    5.12g · 33%

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