The bresaola rolls they are a delicious and easy to prepare appetizer. Do you know that you can make them in so many ways?
We offer you 5 ideas.
Bresaola is good to consume naturally, raw, without too many seasonings, if not a drizzle of oil, parmesan flakes or a few drops of lemon or balsamic vinegar. Just cooked does not make and not even added to particular seasonings.
There is also a way to bring to the table this delicious sliced typical of the Valtellina in its simplicity, enriched however by a soft filling: the rolls.
To prepare them, just wrap a slice of bresaola after spreading a creamy filling in the center.
The bresaola rolls always conquer everyone and are also very popular with children.
Rolls or bundles
You can wrap the bresaola forming rolls or use it to prepare dumplings, just as nice to serve.
To close them always use chive strands that, in addition to giving color, can also be eaten and have a fresh taste.
Whether it's dumplings or rolls, we recommend choosing a nice bresaola cut. That it is freshly sliced and not too subtly otherwise it risks darkening quickly.
Salad yes or no?
A few green leaves look good on it, both inside the roll and in the serving dish to be used as a bed. Adds color and freshness.
You can choose the more tender ones like valerian, songino or spinach, or you can opt for something more crunchy like endive and radicchio, provided they are finely sliced.
Five recipes of roulades with bresaola
Bresaola rolls with goat cheese and pistachios
The slightly acid taste of goat cheese goes perfectly with the sweetness of bresaola.
Then a pinch of salt and pepper and the mixture is ready.
Just add even coarsely chopped pistachios in the filling to give a little crunchiness.
Bresaola and ricotta rolls
If you don't like the taste of goat cheese, replace it with ricotta, which is lighter and more delicate.
Remember to sift it a little to soften it and season it with salt, pepper and lemon peel to add a touch of freshness.
Bresaola rolls with spreadable cheese
Another perfect cheese paired with bresaola is the classic fresh spread.
You can use it alone or add it to goat cheese or ricotta. He is also very good with robiola.
Always to add a little crunchiness, add some dried fruit. Nuts, for example.
Bresaola and guacamole rolls
Who said that the filling must always be made with cheese?
We suggest the classic Mexican sauce made with avocado, cherry tomatoes, onion, lemon and Tabasco.
An unusual combination that will win you over.
Bresaola and chickpea rolls
Another delicious filling as unusual: this time made with chickpeas.
Not a real hummus, but a cream prepared with cooked and well drained chickpeas blended with oil and lemon juice.
Lemon juice must be very present because it counteracts the flavor of bresaola and enhances the delicacy of the legume filling.