Friday, March 14, 2025

Bresaola Rolls with Ricotta and Walnuts


© 2025 | http://angiesrecipes.blogspot.com




© 2025 | http://angiesrecipes.blogspot.com


These bresaola rolls with ricotta cheese and citrus are very delicate and easy to prepare, making them a fantastic finger food for your cocktail parties. The iconic sweet aromatic flavour of the bresaola combines with creamy ricotta, earthy walnuts and fragrant sundried tomatoes to seriously rock your taste buds.
Bresaola is an air-cured beef ham originated in the northern region of Lombardy, Italy. It carries a deep ruby red shading and has very thin lines of marbled fat scattered through it. You can safely say that Bresaola is essentially Beef Prosciutto. However, prosciutto is distinctly smooth and rich with its fat content, while Bresaola prioritizes a sweet, aromatic flavour that emphasize the lean cut of beef and spices. It’s great to pair them with cheeses, either with fresh and spreadable cheeses like ricotta/goat cheese, or aged cheese like Parmesan/pecorino, and peppery arugula.

 
  • 150 g Ricotta or fresh goat cheese
  • 35 g Walnuts, toasted and chopped
  • 50 g Sundried tomatoes in olive oil, drained and chopped
  • Salt and black pepper
  • 12 slice Bresaola
    ©angiesrecipes
  • Extra-virgin olive oil
  • Freshly squeezed lemon juice
  • 50 g Arugula
  1. In a bowl combine the ricotta cheese, walnuts and sundried tomatoes. Season with salt and pepper. Mix everything together.
  2. Lay the bresaola slices on a flat surface and drizzle over some extra-virgin olive oil and a little lemon juice.
  3. Spoon the cheese filling in the centre of the bresaola slices, top with some rocket leaves and roll up the slices to form little cylinders.You can secure them with toothpicks or tie up with chives.

© 2025 | http://angiesrecipes.blogspot.com




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32 comments:

  1. DEZMOND14/3/25 13:06

    They certainly look colourful!

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  2. Lola Martínez14/3/25 13:27

    Me parece un bocado buenísimo y fácil de preparar y presentar.

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  3. Tom14/3/25 13:49

    ...yummy looking.

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  4. Balvinder14/3/25 14:56

    The Bresaola rolls look amazing. The filling looks so delicious, I'd definitely that on its own.

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  5. eileeninmd14/3/25 16:27

    They look delicious Angie! Thanks for sharing!
    Have a great day and a happy weekend.

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  6. 🌺JoAnna I. - K.🌺 14/3/25 17:22

    Interesting idea, colorful dish.

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  7. Christine14/3/25 17:24

    yummy

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  8. Ben | Havocinthekitchen14/3/25 18:32

    What a stunning and elegant - and if I may say so - luxurious dish. So creative and beautiful!

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  9. Torviewtoronto14/3/25 18:55

    colourful platter, nice to hear from you Angie

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  10. David14/3/25 19:46

    Angie, This appetizer or party food looks great! Leave out the greens for me and I could devour the whole thing! Take Care, Big Daddy Dave

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  11. Cooking Julia14/3/25 22:14

    A nice starter full of flavors. Always very tempting Angie!

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  12. Granny Sue14/3/25 22:56

    Those do sound good. I have never heard of that meat, but will look for it.

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  13. My name is Erika.14/3/25 23:16

    Those are so pretty with greens sticking out. I bet they would make great party table food. :) Or any time actually. Have a super weekend Angie.

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  14. Brian's Home Blog14/3/25 23:35

    I'll bet those are really, really good!

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  15. roentare15/3/25 00:16

    That is the sort of dish I love!

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  16. J.P. Alexander15/3/25 00:32

    Gracias por la receta. Te mando un beso.

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  17. Margaret D15/3/25 05:59

    They do look delicious.

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  18. Rainbow Evening15/3/25 11:53

    delicious ..... yummy...

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  19. ellie15/3/25 12:53

    Oh, such a beautiful dish to savor. 🌸🌸🌸🌸

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  20. Caitlin'nMegan15/3/25 12:54

    Such an interesting dish. Awesome presentation❤️

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  21. Ivy's Closet15/3/25 12:55

    One way to get me to eat my greens 💚

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  22. The Velvet Runway15/3/25 14:31

    These look delicious as well as colorful.
    Julia x
    https://www.thevelvetrunway.com/

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  23. Cocoa and Lavender15/3/25 17:20

    We love bresaola --but finding authentic bresaola here is impossible, so we will have ot wait until we are back in Italy to make this. But I love every ingredient. I might actually try this with prosciutto, as I can't wait to taste it!

    PS -- the sign up on Bloglovin didn't work. I am trying the FeedRabbit today.

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  24. DeniseinVA15/3/25 17:23

    Such a pretty dish and very tasty too, thanks Angie :)

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  25. Bill15/3/25 20:49

    Looks good.

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  26. Anonymous15/3/25 21:02

    Indeed these look like they make great finger foods! Oh boy this made me super hungry. Wish I had a couple of these to munch on!

    Allie of
    www.allienyc.com

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  27. Frank15/3/25 21:18

    What a lovely combination. I adore bresaola. It might in fact be my favorite type of salumi.

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  28. Anonymous16/3/25 05:51

    We so seldom buy Bresaola when we are in Italy, but the flavour combination sounds so good. Something to try next time we are in Europe.
    Tandy (Lavender and Lime) https://tandysinclair.com

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  29. Lowcarb team member17/3/25 22:00

    I've not had bresaola ... this looks a very nice recipe.

    All the best Jan

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  30. Pam19/3/25 17:39

    What a clever snack.

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  31. Raymund | angsarap.net19/3/25 23:24

    These rolls are not only easy to prepare but also visually impressive

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  32. tigerfish25/3/25 23:38

    Never heard of bresaola before but when you say Beef Prosciutto, seem more relatable :p Great pairing with cheese, sundried tomatoes, and arugula .

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