Side shot of rolled bresaola on round grey plate.

Rolled Bresaola with Canadian Creamy Ricotta & Arugula

Name: Rolled Bresaola with Canadian Creamy Ricotta & Arugula
Ingredients: 16 slices of thin of bresaola (dried cured beef); Creamy Canadian ricotta, 500 grams; 1 lemon, zested; 1 bunch arugula, washed and dried; 1/4 cup (60 ml) extra virgin olive oil; Fresh cracked pepper, and salt to taste

Savour Ontario Kitchen Jun 29 2020

Everyday Delicious

10 min

Serves 4

“These rolled bresaola starters are always a crowd pleaser and are easy and fun to make.” says Rocco. “The best part of this recipe, they are made all by eye, so kids can help prepare them too.”

Trailblazing international celebrity chef David Rocco breaks down cultural barriers by uniting people through the love of sharing a great meal. David brings his passion for food, travel and adventure to millions of homes worldwide through his hit television programs David Rocco’s Dolce Vita, Dolce Italia, Dolce Africa and his latest, Dolce SE Asia. Named one of “Canada’s Top Ten Style Makers” by Flare magazine, David has also authored three internationally best selling cookbooks: David Rocco’s Dolce Famiglia and the award-winning David Rocco’s Dolce Vita and Made in Italy. Each features many of David’s favourite easy to follow, classic Italian recipes and showcases his philosophy: that elegant and impressive cooking can still be quick and simple.

Prep 10 MIN

Cook 10 MIN

Ingredients

16 slices of thin of bresaola (dried cured beef) Checkbox selected

Creamy Canadian ricotta, 500 grams Checkbox selected

1 lemon, zested Checkbox selected

1 bunch arugula, washed and dried Checkbox selected

1/4 cup (60 ml) extra virgin olive oil Checkbox selected

Fresh cracked pepper, and salt to taste Checkbox selected

Method

Step 1

In a bowl, take your fresh Canadian creamy ricotta cheese, add zest of one lemon, drizzle in olive oil, and add fresh cracked pepper and salt to taste. Mix well.

Step 2

On a cutting board or large clean surface, spread out the bresaola slices, and divide evenly (about 1-2 tablespoons) of the mixed ricotta and arugula to the slices.

Step 3

Roll and serve immediately, or prepare in advance and leave in fridge covered with plastic wrap up to 6 hours in advance.

Written by

Savour Ontario Kitchen

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