Bresaola And Ricotta Panini Recipes

BRESAOLA AND RICOTTA PANINI

Bresaola and Ricotta Panini image

Provided by Rachael Ray : Food Network

Time 15m

Yield 2 servings

Number Of Ingredients 12

Ingredients

1 cup fresh ricotta
2 teaspoons lemon zest
2 tablespoons chopped fresh thyme leaves
Salt and pepper
1 clove garlic, grated or pasted
EVOO
2 ciabatta rolls, split
About 1/3 pound thinly sliced bresaola
6 to 7 caperberries, thinly sliced
Thinly sliced red or sweet onion
About 3 cups of baby arugula
Juice of 1/2 lemon

Steps:

Preheat a panini press to 400 degrees F.
In a small bowl, combine the ricotta, lemon zest, thyme, salt, pepper and garlic. Add about 2 tablespoons EVOO. Slather it generously on the roll bottoms. Fold and quarter the sliced meat to ruffle it and arrange it on top on the cheese. Tuck in the sliced capers and onions among the folds. Toss the greens with juice of 1/2 a lemon and a drizzle of EVOO, about 1 tablespoon. Arrange on top of the meat and set the bread top in place.
Press panini to crust the bread and warm the ricotta. Split and serve.

INVOLTINI DI BRESAOLA: ROLLED BRESAOLA

Involtini Di Bresaola: Rolled Bresaola image

Provided by Food Network

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 5

Ingredients

Generous 1/2 pound/250 g fresh sheep's milk ricotta cheese
2 tablespoons/ 30 ml extra-virgin olive oil
Freshly ground black pepper
16 slices bresaola (air-dried cured beef)
Small bunch fresh rucola (rocket or arugula)

Steps:

To make the filling for the involtini: Mix the ricotta, olive oil, and black pepper in a bowl. Then place a large spoonful of the ricotta filling in the centre of a slice of bresaola. Add some rucola and roll the bresaola into a log. Repeat the process using the remaining bresaola, cheese mixture, and rucola. Plate and serve immediately.

BRESAOLA WITH ARUGULA, FENNEL, AND MANCHEGO CHEESE

Bresaola with Arugula, Fennel, and Manchego Cheese image

Categories Beef Cheese Leafy Green No-Cook Buffet Fennel Arugula Spring Bon Appétit

Yield Makes 18

Number Of Ingredients 6

Ingredients

3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 4-ounce package sliced bresaola*
54 (about) arugula leaves
1 medium fennel bulb, halved lengthwise, thinly sliced crosswise
1 4-ounce piece Manchego or Parmesan cheese, shaved into strips

Steps:

Whisk olive oil and lemon juice in small bowl to blend; set dressing aside. Place 1 bresaola slice on work surface with 1 long side parallel to edge. Place 3 arugula leaves at 1 short end so that leaves extend past 1 long side. Top with layer of sliced fennel, then 2 cheese strips. Sprinkle with pepper. Drizzle with 1/2 teaspoon dressing. Starting at filled end, roll up bresaola, enclosing filling. Arrange, seam side down, on platter. Repeat with remaining ingredients to form 18 rolls total. (Can be made 4 hours ahead. Cover with plastic wrap; chill. Before serving, let stand 30 minutes at room temperature.)
*Available at Italian markets and some specialty foods stores.

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