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Simple and refined bresaola rolls filled with a ricotta cream flavored with lemon and chives, served on arugula and finished with fresh thyme, pepper and a drizzle of raw olive oil.
In a bowl, work the ricotta (180–200 g) with the finely chopped chives, grated lemon zest and freshly ground black pepper.
Add a few tablespoons of Olio Limera and mix until you get a soft, smooth cream.
Spread a portion of the cream on each slice of bresaola and gently roll up to form the rolls.
Arrange the rolls on a bed of arugula leaves.
Finish with more lemon zest, a few sprigs of fresh thyme, a grind of pepper and a few drops of Olio Limera raw just before serving.
Store in the refrigerator in an airtight container for 1–2 days. Preferably consume on the same day to keep the arugula fresh.
Italia
| Energy (kcal) | 141.39 |
| Carbohydrates (g) | 0.91 |
| of which sugars (g) | 0.91 |
| Fat (g) | 5.12 |
| of which saturates (g) | 1.71 |
| Protein (g) | 22.85 |
| Fibre (g) | 0.42 |
| Salt (g) | 1.07 |
