Bresaola Pouches

The Bresaola Pouches are a simple and elegant appetizer, perfect for a special occasion or a refined aperitif. Here’s the recipe:

Ingredients

• 12 slices of bresaola
• 150 g fresh ricotta
• 50 g grated Parmesan
• 1 tablespoon chopped chives
• Salt and pepper to taste
• Extra virgin olive oil to taste
• Lemon juice to taste
• Mixed salad greens for garnish

Preparation

1. In a bowl, mix the ricotta with the grated Parmesan, a pinch of salt and pepper, and the chopped chives until you obtain a homogeneous mixture.
2. Lay the bresaola slices on a work surface and distribute the ricotta mixture in the center of each.
3. Close the bresaola like a pouch, tying the top with a strand of chives or, if you prefer, with a toothpick.
4. In a small bowl, prepare a simple emulsion with extra virgin olive oil, a squeeze of lemon juice, salt and pepper, which you will use to dress the pouches before serving.
5. Arrange mixed salad greens on the plates as a base for the pouches.
6. Place the bresaola pouches on the salad and dress with your oil and lemon emulsion before serving.

Trivia

Bresaola is a typical product from Valtellina, in Lombardy, and is obtained from the processing and aging of beef. It is appreciated for its delicate flavor and its nutritional properties, being rich in proteins and low in fat. This appetizer enhances its finesse by pairing it with the creaminess of ricotta and the savoriness of Parmesan. If you want to add a touch of creativity, you can enrich the filling with chopped walnuts or spices of your choice.