Ricotta Arugula Filled Bresaola
- 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
- In a medium bowl mix 15 oz Ricotta, 1 cup Grated Parmesan Cheese, 2 cups Arugula, and Nutmeg
- Add filling to a pastry bag
- Squeeze about 1 – 2 Tbs of the filling into the center of each piece of Bresaola
- Fold Bresaola in half to create a ‘half moon’ shape and place on a platter
- In a small bowl whisk together EVOO, Lemon Juice, Salt, and Pepper
- Drizzle Lemon Juice dressing over Bresaola
- Add 1/2 cup Arugula in the center of plate for garnish
- 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.
Find it online: https://orgasmikcooking.com/ricotta-arugula-filled-bresaola/