Involtini di Bresaola
When Jennie - our chef - was asked for a bit of inspo for a bresaola recipe she suggested this - but with a note of caution - was it too easy? Never too easy for us, I exclaimed! This makes about 12, lovely as a canape or as a shared entrée.
Ingredients
70g Poachers Bresaola
100g Persian feta or ricotta
2 tsp extra virgin olive oil
1 lemon – juice and zest
1 handful roquette
Freshly ground pepper
Method
Let the bresaola warm to room temperature, place in a bowl and toss with a touch of extra virgin olive oil. Mix the cheese with a little lemon juice and a little olive oil and mix until creamy. Place the bresaola on a board, spread a teaspoon of the cheese mix on the meat and roll. Place on a serving plate and garnish with roquette and lemon zest. It’s like boiling an egg!
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