Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 25 minuti |
Ingredients
| 200 g | sliced bresaola |
| 200 g | ricotta Sterilgarda |
| 20 g | rocket |
| 50 g | pecans |
| q.b. | chives |
| q.b. | extra virgin olive oil |
| q.b. | salt |
| q.b. | pepper |
Preparation
- Start by filling the bresaola and ricotta parcels. In a bowl, whisk the Sterilgarda ricotta until creamy.
- Add the roughly chopped pecans and chopped arugula. Stir with a spatula to combine.
- Season with a spoonful of oil, salt and pepper.
- Place a spoonful of Sterilgarda Ricotta on a slice of bresaola. Fold it into a parcel and tie it with a bit of kitchen twine. This will make it easier to top it with a chive stalk.
- Continue in this manner until all the ingredients are used up.
- Refrigerate the ricotta bresaola parcels until ready to serve.
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