| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 4 servings |
Ingredients
- Generous 1/2 pound/250 g fresh sheep’s milk ricotta cheese
- 2 tablespoons/ 30 ml extra-virgin olive oil
- Freshly ground black pepper
- 16 slices bresaola (air-dried cured beef)
- Small bunch fresh rucola (rocket or arugula)
Instructions
- To make the filling for the involtini: Mix the ricotta, olive oil, and black pepper in a bowl. Then place a large spoonful of the ricotta filling in the centre of a slice of bresaola. Add some rucola and roll the bresaola into a log. Repeat the process using the remaining bresaola, cheese mixture, and rucola. Plate and serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 188 |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 11 g |
| Cholesterol | 38 mg |
| Sodium | 372 mg |