Rolls with bresaola, ricotta and sun-dried tomatoes
1 serving
5 minutes
Rolls with bresaola, ricotta, and sun-dried tomatoes are an exquisite appetizer embodying the spirit of European cuisine. Bresaola, tender dried beef, is enriched with creamy notes of mascarpone and ricotta, creating a harmony of flavors. Sun-dried tomatoes and olives add spiciness, while pistachio crumbs provide a refined aftertaste. This recipe, inspired by Italian gastronomic traditions, is suitable for both festive tables and sophisticated aperitifs. Serving with arugula adds freshness and lightness, making the dish a perfect balance of flavor nuances. The rolls can be served immediately or chilled for a denser texture. This combination of simplicity and aristocracy will impress even the most discerning gourmets.
1
Arrange thinly sliced beef on the surface to form a rectangle.
2
Mix mascarpone and ricotta in a bowl or with a blender. Add diced sun-dried tomatoes and olives.
- Mascarpone cheese: 25 g
- Ricotta cheese: 25 g
- Sun-dried tomatoes: 20 g
- Adjarian black olives: 10 g
3
Carefully place the obtained mass on the bresaola, wrap it tightly to form a roll.
- Bresaola: 100 g
4
If desired, you can place the mixture in the refrigerator for about an hour to set. Alternatively, you can serve it immediately. For this, cut the roll into segments like sushi. Sprinkle the edges with crushed pistachios (pistachios should be crushed beforehand).
- Pistachios: 10 g
5
Place the rolls on a plate and serve with arugula salad.
- Rocket (arugula): to taste