Ricotta Arugula Filled Bresaola

This Ricotta Arugula Filled Bresaola is such an easy, delicious appetizer to make. Definitely a crowd favorite!

I made this for the first time many years ago when I was running my own restaurant in the UK.

I fell in love with this simple, creamy, tasty combination. The Zesty Citrus Lemon Dressing drizzled on top makes this absolutely Orgasmik!

If you try this recipe let us know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it #orgasmikcooking on Instagram! We LOVE seeing what you guys cook up. 🙂

Ricotta Arugula Filled Bresaola

• Author: Roberto
• Prep Time: 10
• Total Time: 10
• Yield: 4
• Category: Appetizer
• Cuisine: Italian

Ingredients

• 20 thin slices of Bresaola
• 15 oz Ricotta Cheese
• 1 cup Grated Parmesan Cheese
• 1 cup Shaved Parmesan Cheese (for garnish)
• 2 1/2 cups Arugula finely chopped (use 2 cups for filling and save 1/2 cup for garnish)
• 2 tsp Ground Nutmeg
• 5 Tbs EVOO (extra virgin olive oil)
• Juice from 1/2 a Lemon
• Pinch of Salt
• Pinch of Pepper
• Pastry bag

Instructions

1. In a medium bowl mix 15 oz Ricotta, 1 cup Grated Parmesan Cheese, 2 cups Arugula, and Nutmeg
2. Add filling to a pastry bag
3. Squeeze about 1 – 2 Tbs of the filling into the center of each piece of Bresaola
4. Fold Bresaola in half to create a ‘half moon’ shape and place on a platter
5. In a small bowl whisk together EVOO, Lemon Juice, Salt, and Pepper
6. Drizzle Lemon Juice dressing over Bresaola
7. Add 1/2 cup Arugula in the center of plate for garnish
8. Add 1 cup Shaved Parmesan Cheese on top of Bresaola for garnish

Notes

If you don’t have a pasty bag you can use a ziploc bag, and cut a small piece of the bottom corner off of the bag.