||Involtini di bresaola con ricotta.
Bresaola is air-dried, salted beef that has been aged two or three months.
It originates in Lombardy in Valtellina, an Alpine valley running east-west from the northern end of
Lago di Como to the Swiss border. Bresaola is dark red to purple, lean and tender, with a sweet, musty smell.
Involtini simply means "rolls", and rolls of bresaola present a starting point for countless variations on this theme:
with gorgonzola cheese, with rucuola, with Philadelphia cream cheese, with goat cheese, with mascarpone cheese and
smoked trout, etc... Here is an interesting one with pears, ricotta cheese and walnuts.
- 200 g of ricotta cheese
- 8 slices bresaola
- 2 small pears
- 8 walnuts, chopped
- Chives, chopped, plus 8 whole
- Lemon juice
- Extra virgin olive oil
- Salt and pepperm, to taste
- YIELD: Serves 4
- Peel the pears. Slice one of them into 4 slices and moisten each with lemon juice. Dice the remaining pear.
- Chop the walnuts.
- Place the ricotta in a bowl. Mix in the chopped walnuts, chopped chives, the diced pear. Add a little olive oil,
salt and pepper. Stir to mix the ingredients well.
- Lay out the bresaola slices on the work surface. Spread the filling evenly onto each, then roll them up.
Tie each one elegantly with a chive
- On each plate, arrange two pear slices and place a bresaola roll onto each one. Serve immediately.
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Last updated: September 12, 2014