Light ricotta-filled bresaola
Published on 16 January 2014
Favourites stay in this browser only. Sign in to save them to your account.
Selections and your current step are saved in this browser for this recipe.
Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
Ingredients
100 g bresaola
250 g ricotta
Parsley
Salt
Pepper
Extra virgin olive oil
I thoroughly combine the ricotta, pepper, salt and extra virgin olive oil in a bowl.
I lay out the bresaola slices, put a little filling on each and roll up.
I plate up with lamb’s lettuce or salad leaves and a drizzle of extra virgin olive oil. A very easy, quick recipe for those watching their diet, or as a starter.
100 g bresaola
250 g ricotta
Parsley
Salt
Pepper
Extra virgin olive oil
I thoroughly combine the ricotta, pepper, salt and extra virgin olive oil in a bowl.
I lay out the bresaola slices, put a little filling on each and roll up.
I plate up with lamb’s lettuce or salad leaves and a drizzle of extra virgin olive oil. A very easy, quick recipe for those watching their diet, or as a starter.
Original source: https://incucinaconlilly.com/2014/01/16/bresaola-farcita-light/
Reserved advertising space · no adverts are active