Rolled Bresaola

Involtini Di Bresaola: Rolled Bresaola

Share on facebook
Share on google
Share on twitter
Share on pinterest
Share on email


  • Generous 1/2 pound/250 g fresh sheep’s milk ricotta cheese
  • 2 tablespoons/30 ml extra-virgin olive oil
  • Freshly ground black pepper
  • 16 slices bresaola (air-dried cured beef)
  • Small bunch fresh rucola


To make the filling for the involtini: Mix the ricotta, olive oil, and black pepper in a bowl. Then place a large spoonful of the ricotta filling in the center of a slice of bresaola. Add some rucola and roll the bresaola into a log. Repeat the process using the remaining bresaola, cheese mixture, and rucola. Prepare rolls an hour before serving, so that the ingredients can stabilize their flavors together before consumption.

Subscribe to our newsletter

Scroll to Top