📝 About This Recipe
Transport your senses to the Italian Alps with these elegant, no-cook appetizers featuring Bresaola, a lean, air-dried salted beef. Each delicate slice is wrapped around a creamy, citrus-infused ricotta filling and peppery wild arugula, creating a perfect balance of savory, bright, and bitter notes. This sophisticated starter is not only visually stunning with its vibrant colors, but also incredibly light, making it the ultimate opening act for a gourmet dinner party.
🥗 Ingredients
The Meat
- 18-20 slices Bresaola della Valtellina (very thinly sliced, high quality)
Creamy Filling
- 1 cup Ricotta Cheese (whole milk, drained of excess moisture)
- 1/4 cup Parmigiano-Reggiano (freshly grated)
- 1 Lemon (zest only, finely grated)
- 1 tablespoon Fresh Chives (finely minced)
- 1 tablespoon Extra Virgin Olive Oil (cold pressed)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1/8 teaspoon Sea Salt (to taste)
The Greens and Finishing
- 2 cups Baby Wild Arugula (washed and thoroughly dried)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 2 tablespoons Toasted Pine Nuts (for garnish)
- 1 tablespoon Balsamic Glaze (high quality, for drizzling)
- 1 teaspoon Capers (drained and patted dry)
👨🍳 Instructions
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1
Begin by draining your ricotta cheese in a fine-mesh sieve for about 10 minutes to ensure the filling isn't watery.
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2
In a medium mixing bowl, combine the drained ricotta, freshly grated Parmigiano-Reggiano, and the finely grated lemon zest.
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3
Fold in the minced chives and one tablespoon of extra virgin olive oil until the mixture is smooth and aerated.
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4
Season the cheese mixture with freshly cracked black pepper and a tiny pinch of sea salt; remember that Bresaola is naturally salty, so be conservative.
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5
In a separate small bowl, lightly toss the arugula with a teaspoon of lemon juice and a tiny drizzle of olive oil just to give it a sheen.
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6
Clear a clean workspace or use a large cutting board. Lay out the slices of Bresaola flat, ensuring they are not torn.
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7
Place approximately one teaspoon of the ricotta mixture onto the bottom third of each Bresaola slice.
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8
Gently place a small tuft of the seasoned arugula (about 4-5 leaves) on top of the ricotta, allowing the leafy tips to peek out the sides.
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9
Carefully roll the Bresaola from the bottom up, wrapping the meat snugly around the filling like a small cigar.
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10
Place the rolls seam-side down on a chilled serving platter to ensure they stay closed without the need for toothpicks.
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11
Repeat the process for all remaining slices of meat and filling.
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12
Once all rolls are assembled, sprinkle the toasted pine nuts and capers over the platter for added texture and saltiness.
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13
Finish the dish with a very light drizzle of balsamic glaze and an extra crack of black pepper.
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14
Serve immediately while the cheese is cool and the arugula is crisp.
💡 Chef's Tips
Choose Bresaola della Valtellina IGP for the most authentic flavor and tender texture. If you cannot find Bresaola, very thin slices of Prosciutto di Parma make an excellent substitute. Ensure the arugula is bone-dry before assembling; moisture will cause the Bresaola to become slippery and the rolls to unwrap. For a professional look, use a piping bag to apply the ricotta mixture to the meat slices. Do not assemble these more than an hour in advance, as the salt in the meat will eventually wilt the arugula.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Prosecco or a light Pinot Grigio to cut through the richness of the cheese. Serve alongside a bowl of Castelvetrano olives and warm focaccia bread. Arrange on a slate board for a modern, high-contrast presentation. Accompany with a small side of marinated artichoke hearts for a complete antipasto experience.