Bresaola and Philadelphia rolls

Ingredients

• 250 gbresaola
• 200 gPhiladelphia cream cheese
• to tasteblack pepper

Instructions

1. 1

   Fill the bresaola

   Lay the bresaola slices on a work surface. Put a spoonful of Philadelphia in the centre of each and add a sprinkle of freshly ground black pepper.

2. 2

   Roll the slices

   Roll up each slice and secure it with a cocktail stick.

3. 3

   Arrange and serve

   Place the rolls on a serving plate, decorate as desired and serve.

What are bresaola rolls?

Bresaola is air-dried, salted beef from northern Italy, often served in thin slices as an antipasto. Here, its savoury, delicate flavour is paired with creamy cheese and a little pepper.

The filling is kept simple, so the rolls come together quickly and can be served as a starter, snack or part of a light lunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 207 calories, 23g protein, 1g carbs, 12g fat.

Most of the protein comes from the bresaola, while the cream cheese contributes much of the fat and some of the protein. The bresaola also makes this a salty dish; serve it with salad and bread or vegetables for a more balanced plate.

Choosing the ingredients

Bresaola: Choose slices thin and flexible enough to roll without tearing. If they are very large, a spoonful of filling may be enough for each.

Cream cheese: Philadelphia gives the filling a smooth, mild taste that contrasts with the cured beef.

Black pepper: Grind it fresh over the cheese for a sharper aroma and a little warmth.

Filling without spilling

Keep the spoonful of cheese near the centre of each slice, leaving room at the edges to fold and roll. A smaller amount is easier to contain than an overfilled slice.

If the cheese is too firm to spoon neatly, let it stand briefly at room temperature so it softens slightly.

Rolling and serving

Roll each slice snugly around the filling, but avoid pulling hard on the bresaola, which can split. A cocktail stick holds the seam in place for serving.

Arrange the rolls with the seam facing down if you prefer not to use cocktail sticks. Serve them soon after assembly for the neatest presentation.

Timing and texture

There is no cooking step, so preparation is mostly a matter of filling and rolling. The whole recipe takes about 15 minutes.

The finished rolls should feel soft and easy to bite, with the bresaola still intact around the creamy centre.

Serving ideas

Serve the rolls as an antipasto alongside bread, or add a green salad for a simple meal. Their savoury, creamy flavour also fits well on a shared starter plate.

If adding a garnish, keep it light so it does not overwhelm the bresaola and cheese.

Recipe notes & tips

• Use a small spoon to keep the filling centred on each slice.
• Grind the black pepper just before adding it for a fresher aroma.
• Roll gently so the bresaola does not tear.
• Secure each roll with a cocktail stick if it does not hold its shape.
• Arrange the rolls on the serving plate shortly before serving.

Variations

• Add rocket: tuck a small leaf into each roll for a peppery, leafy contrast.
• Add lemon: grate a little lemon zest into the cream cheese for a fresh note.
• Use herbs: stir finely chopped chives into the cheese before filling.
• Add crunch: place a thin strip of cucumber inside each roll.
• Make smaller rolls: cut the bresaola slices in half and use less filling in each.

Common mistakes to avoid

• Overfilling the slices: the cheese escapes as you roll; use a smaller spoonful.
• Rolling too tightly: the bresaola can split; wrap it snugly without pulling.
• Using very cold cheese: it is harder to spoon; let it soften slightly first.
• Skipping the cocktail stick: loose rolls may uncoil; secure each one before arranging.
• Preparing too far ahead: the rolls can lose their neat shape; assemble them close to serving.

How to store

Keep leftover rolls in an airtight container in the fridge and eat within 1–2 days. Serve them chilled; reheating is not suitable for this no-cook dish.

Frequently asked questions