Bresaola is a delicious cold cut from northern Italy and frequently used as an antipasto. Most typically it is served sliced paper thin on a bed of arugola with flakes of Parmesan cheese and seasoned with ground black pepper and extra virgin olive oil.
But today I wanted to something a bit more "extravagant"! Even though it is still quite chilly, I am already in a Spring mindset and have started to think about putting together some delicious no-cook meals for the warmer months!
Now since you may not be able to find Bresaola where you live, either you can check the list of similar products in the Wikipedia link above - or - you can substitute the Bresaola with smoked Tavern ham, Italian Prosciutto or Pastrami which I think would all be delicious in this recipe.
This is the first of my no-cook "inventions"! Whether you serve it as a tasty appetizer or as a light summer luncheon or dinner dish, you are sure to get rave reviews! So here goes!
Donna's Delicious Bresaola and Ricotta Rolls
2 large mushrooms
1 bunch of arugola (in English, rocket or roquette in French)
1 small bunch fresh chives
1 small shallot (fresh scallions may be used)
1/2 cup low fat ricotta
8 very thin slices of Bresaola
Extra virgin olive oil
Freshly ground black pepper