Simple and refined bresaola rolls filled with a lemon and chive flavored ricotta cream, served on arugula and completed with fresh thyme, pepper, and a drizzle of raw oil.
In a bowl, work the ricotta (180–200 g) with finely chopped chives, grated lemon zest, and freshly ground black pepper.
Add a few tablespoons of Olio Limera and mix until you obtain a soft and homogeneous cream.
Spread a portion of the cream on each slice of bresaola and gently roll 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 before serving.
Store in the refrigerator in an airtight container for 1-2 days. Preferably consume on the same day to maintain the freshness of the arugula.
Italia
| Energy (kcal) | 183.57 |
| Carbohydrates (g) | 2.53 |
| of which Sugars (g) | 2.52 |
| Fat (g) | 13.37 |
| of which Saturates (g) | 4.83 |
| Protein (g) | 13.21 |
| Fiber (g) | 0.56 |
| Sale (g) | 0.45 |
