Bresaola filled with Wild arugula and ricotta cheese
22 Slices of Bresaola
16 Ounces of Ricotta Cheese
1 cup grated Pecorino Romano Cheese
1 cup of shaved Reggiano Parmesan Cheese
3 cups of Arugula finely chopped
2 Tsp. of ground Nutmeg
7 Tbsp. of Extra Virgin Olive Oil from Sicily if possible
1/2 very fresh Lemon
1 pinch of Salt
A few turns of freshly ground Pepper
In a medium bowl mix the Ricotta, Romano, Arugula, and nutmeg. Then add filling to a pastry bag. Squeeze 2 Tbs. of filling into the center of each piece of Bresaola. Then fold the Bresaola in 1/2 to make a half moon shape. Place the Bresaola on an oval platter or on a Charcuterie board and then drizzle the lemon juice over the Bresaola. Add the remaining Arugula in the center of the Board or platter and then place the shaved Parmesan Cheese on top of the Bresaola.
You will feel like you are in the Alps of Northern Italy in the Vatellina Valley. The best wine to pair with Bresaola is a young red and slightly sour wine like the Rosso di Valtellina . Bresaola also can be served with Red or Golden delicious apples or with some fine local honey.