Bresaola and walnut cheese rolls

Ingredients

• 250 gbresaola
• 100 grobiola or Philadelphia
• 100 gfresh ricotta
• 15walnut halves
• to tasteextra-virgin olive oil
• to tasteblack pepper

Instructions

1. 1

   Chop the walnuts

   Finely chop the walnut halves in a food processor.

2. 2

   Blend the filling

   Add the robiola or Philadelphia and ricotta, then blend for a few seconds.

3. 3

   Mix the dressing

   Emulsify the olive oil with the pepper.

4. 4

   Brush the bresaola

   Lay the bresaola slices on a work surface and brush them with the oil and pepper mixture.

5. 5

   Add the filling

   Place a spoonful of the cheese mixture in the centre of each slice.

6. 6

   Roll and secure

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

7. 7

   Arrange and serve

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

What are bresaola rolls?

Bresaola is air-dried, cured beef associated with northern Italy, often served thinly sliced as an antipasto. Here, the slices are rolled around a soft cheese filling with chopped walnuts.

The combination works because the mild, creamy cheeses temper the bresaola’s savoury flavour, while walnuts bring a little crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 285 calories, 24g protein, 4g carbs, 19g fat.

The bresaola supplies most of the protein, while the cheeses contribute protein and fat. Walnuts and olive oil add further fat, and the small amount of carbohydrate mainly comes from the cheeses and nuts. Pair a serving with salad or vegetables for a more rounded plate.

Choosing the cheese

Robiola: this soft Italian cheese gives the filling a gentle tang and a creamy consistency.

Philadelphia: use it as the recipe’s alternative to robiola for a similarly spreadable filling. Ricotta: fresh ricotta softens the mixture and keeps the cheese flavour mild.

Getting the filling right

Walnuts: chop them before adding the cheeses so they are distributed through the filling rather than left in large pieces.

Blending: pulse the mixture only for a few seconds, as directed. It should be combined and spreadable, with some texture from the nuts.

Brushing and rolling

Oil and pepper: emulsify the oil with the pepper, then brush the bresaola slices lightly so they are seasoned without becoming difficult to handle.

Filling: put a spoonful in the centre of each slice and roll it around the mixture. Secure each roll with a cocktail stick to help it hold its shape.

Serving the rolls

Arrange the rolls on a serving plate and add a decoration of your choice, as the method suggests. Serve them as an antipasto or starter.

For a more substantial plate, pair them with a crisp green salad and bread. Keep extra seasoning restrained, since cured beef is already savoury.

Recipe notes & tips

• Chop the walnuts finely so the filling spreads easily.
• Use the food processor for only a few seconds once the cheeses are added.
• Brush the bresaola lightly so the slices remain easy to roll.
• Put the filling in the centre of each slice to make rolling neater.
• Secure each roll with a cocktail stick before arranging it on the plate.

Variations

• Use robiola: choose it for a mild, soft Italian cheese flavour.
• Use Philadelphia: swap it for the robiola if that is what you have available.
• Add herbs: mix finely chopped parsley into the cheese filling.
• Change the nuts: use chopped hazelnuts in place of the walnuts.
• Serve with salad: add crisp leaves on the side for freshness.

Common mistakes to avoid

• Over-blending: the filling can lose its texture; blend it only for a few seconds.
• Large walnut pieces: they can make the filling harder to spread; chop the nuts finely first.
• Too much filling: the rolls may be difficult to close; use a spoonful in the centre of each slice.
• Heavy brushing: excess oil can make the bresaola slippery; apply a light coating.
• Skipping the cocktail stick: the rolls may loosen on the plate; secure each one before serving.

How to store

Keep leftover rolls covered in the fridge and eat within 1–2 days. Serve them chilled; if needed, let them stand briefly at room temperature before serving, rather than reheating.

Frequently asked questions