INVOLTINI DI BRESAOLA: ROLLED BRESAOLA
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.
MELON RIBBONS WITH BRESAOLA
A new take on a classic combination. Instead of prosciutto, this playful first course or hot-weather lunch mixes melon with bresaola, the Italian air-dried beef.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 8
Steps:
- Using a sharp vegetable peeler, shave along cut edge of each melon half to make long, thin, flat strips. Carefully lift melon strips into a large bowl.
- Sprinkle lemon juice, salt, pepper, and half the mint over melon; toss gently.
- Divide melon among serving plates and arrange bresaola slices over each. Sprinkle with remaining mint and serve.
BRESAOLA-WRAPPED PERSIMMONS WITH ARUGULA
Look for bresaola (air-cured, thinly sliced beef) in the refrigerated section of some supermarkets and at specialty foods stores and Italian markets. WHAT TO DRINK: A fruity, sassy, off-dry white wine like Lindemans 2005 "Bin 75" Riesling, Australia ($8).
Provided by Jill Silverman Hough
Yield Makes 24 appetizers
Number Of Ingredients 6
Steps:
- Toss first 4 ingredients in medium bowl.
- Place 2 bresaola slices side by side lengthwise and slightly overlapping on work surface. Place 1 persimmon wedge and 4 arugula leaves across 1 short end of bresaola, allowing fruit and arugula to extend past short sides of bresaola. Roll up, with fruit and arugula visible at ends. Repeat with remaining bresaola, fruit, and arugula. DO AHEAD: Can be made 4 hours ahead. Cover with plastic wrap and refrigerate.
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