Bresaola and ricotta rolls

Ingredients

• 250 gbresaola
• 200 gfresh ricotta
• 1 tablespoongrated Parmesan
• 80 grocket
• a drizzleextra-virgin olive oil
• a small pinchsalt

Instructions

1. 1

   Mix the filling

   Use a wooden spoon to work the ricotta and grated Parmesan together until creamy.

2. 2

   Fill the slices

   Lay the bresaola slices on a work surface and place a spoonful of the ricotta mixture in the centre of each.

3. 3

   Add the rocket

   Top the filling with rocket, then drizzle with olive oil and add a small pinch of salt.

4. 4

   Roll and secure

   Roll up each slice and secure the involtino with a cocktail stick.

5. 5

   Arrange to serve

   Arrange the bresaola and ricotta rolls on a serving plate, decorate as you like and serve.

6. 6

   Choose an accompaniment

   Serve the rolls with one of the suggested bread accompaniments.

7. 7

   Toast the bread

   Alternatively, serve them with freshly toasted bread.

8. 8

   Add brown bread

   Another option is wholemeal bread spread with butter.

What are bresaola rolls?

Bresaola rolls are a simple Italian-style antipasto: thin slices of air-dried beef are wrapped around a filling and served without cooking. This version pairs mild ricotta and Parmesan with peppery rocket for a quick contrast of creamy, savoury and fresh flavours.

They suit a starter platter or a light meal, and the filling can be prepared while you arrange the other ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 230 calories, 25g protein, 3g carbs, 13g fat.

The bresaola and ricotta provide most of the protein, while the ricotta and olive oil contribute much of the fat. There are very few carbohydrates in the rolls themselves; bread adds most of the plate's carbohydrate. Serve with a generous portion of rocket or other vegetables, and choose the bread accompaniment to suit your appetite.

Choosing the ingredients

Bresaola: use thin, flexible slices so they roll around the filling without splitting. Its saltiness varies, so taste the finished mixture before adding more salt.

Ricotta: fresh ricotta gives the filling its soft, creamy texture. If it looks very wet, let excess liquid drain off before mixing.

Rocket: choose fresh leaves and remove any thick stems that might make the rolls difficult to close.

Getting a smooth filling

Ricotta and Parmesan: mix them with a wooden spoon until evenly combined and creamy. A little texture is fine; the aim is a filling that can be spooned onto the slices without running.

Rolling without tearing

Filling: keep the spoonful centred and avoid overfilling, leaving room to fold the bresaola around it. Arrange the rocket over the ricotta rather than letting leaves trail over the edges.

Securing: roll gently and use a cocktail stick to hold the seam in place. If a slice is particularly small, use less filling rather than forcing it closed.

Serving the rolls

Bread: freshly toasted bread gives the soft filling and delicate meat a crisp accompaniment. The recipe also suggests wholemeal bread spread with butter.

Presentation: arrange the rolls on a serving plate and decorate as you like. Serve soon after assembling so the rocket stays fresh.

Timing and texture

Assembly: the recipe takes about 10 minutes and requires no cooking for the rolls themselves. Have the filling, rocket and serving plate ready before you start rolling.

Doneness: there is no cooking stage; the rolls are ready once they are secured. Look for a neat spiral with the filling held inside and the rocket still crisp.

Recipe notes & tips

• Drain very wet ricotta briefly so the filling stays in place.
• Taste the ricotta mixture before adding salt, as bresaola and Parmesan are already savoury.
• Use a small spoonful of filling for each slice to make rolling easier.
• Keep the rocket leaves dry so they do not make the filling watery.
• Assemble the rolls close to serving time for the freshest texture.

Variations

• Add lemon: finely grate a little lemon zest into the ricotta for a brighter filling.
• Use herbs: mix chopped chives or parsley into the ricotta and Parmesan.
• Add black pepper: grind it into the filling for a gentle peppery note.
• Try baby spinach: use tender spinach leaves in place of the rocket.
• Serve with bread: offer toasted bread on the side for a more substantial meal.

Common mistakes to avoid

• Overfilling the slices: the rolls can split or refuse to close; use a smaller spoonful.
• Using wet ricotta: excess moisture can make the filling run; drain it briefly first.
• Adding too much salt: bresaola and Parmesan are already salty; season sparingly after tasting.
• Rolling too tightly: the bresaola may tear; wrap it gently around the filling.
• Assembling too early: the rocket can lose its freshness; prepare the rolls shortly before serving.

How to store

Store leftovers in an airtight container in the fridge and eat within 1 day for the best texture. They are best served cold and are not suited to reheating.

Frequently asked questions