Bresaola Tortelli Stuffed with Ricotta on a bed of Arugula
Ingredients
- 7 slices of bresaola
- 1/2 cup goat ricotta (100 g)
- 2 tablespoons grated Parmesan (20 g)
- 1 tablespoon toasted pine nuts (10 g)
- 1 tablespoon chopped parsley
- Salt and pepper to taste
- Arugula to taste
Instructions
- Mix the ricotta with the Parmesan, pine nuts, parsley, salt, and pepper.
- Fill each slice of bresaola with the mixture and fold it into a tortello.
- Serve the bresaola tortelli on a bed of arugula.
Creator