Bresaola rolls with Philadelphia and herbs
4 servings
10 minutes
Bresaola rolls with Philadelphia and herbs are a true embodiment of Italian gastronomic elegance. Thinly sliced and dried beef bresaola gives the dish a rich, slightly salty flavor that harmoniously complements the creaminess of Philadelphia cheese. The addition of fresh basil, mint, and parsley adds a refreshing aroma and lightness to the rolls. Spicy notes of black pepper and a splash of lemon juice enhance the flavor even more. This dish is perfect as an appetizer for an exquisite dinner; it can be served at a festive table or as a light treat with a glass of wine. Quick to prepare and refined in taste, these rolls are an ideal choice for connoisseurs of gastronomic pleasures.
1
Chop the arugula. Add oil, salt, and squeeze a little juice from the lemon.
- Rocket (arugula): 1 bunch
- Grapeseed oil: 1 tablespoon
- Salt: to taste
- Lemon juice: 1 tablespoon
2
Mix and place on a plate. This will be a base for the rolls.
3
Put cheese in a bowl. Add chopped basil, mint, and parsley. Add a little salt and, if desired, freshly ground black pepper.
- Cream cheese (Philadelphia): 200 g
- Basil: to taste
- Fresh mint: to taste
- Parsley leaves: to taste
- Salt: to taste
- Ground black pepper: to taste
4
Mix everything until creamy.
5
Take a slice of bresaola, unfold it, place 1 teaspoon of cheese mixture in the center, and roll it up. Place the finished roll on a plate with arugula.
- Bresaola: 15 pieces
- Cream cheese (Philadelphia): 200 g
6
Repeat with all the other pieces of bresaola.
7
If desired, the finished dish can be sprinkled with pepper again on top.
- Ground black pepper: to taste
8
Put it in the fridge for 5 minutes.
