🥩 Bresaola Cannoli with Arugula and Goat Cheese Cream
A fresh, protein-rich appetizer ready in a few minutes: the Bresaola della Valtellina IGP cannoli with arugula and goat cheese cream are perfect for a light dinner or a tasty aperitif 🧀🌿. Topped with crumbled hard-boiled yolk, they combine flavor, elegance, and simplicity. An original recipe by Consorzio di tutela Bresaola della Valtellina.
📝 Ingredients for 4 people:
- 200 g of Bresaola della Valtellina IGP
- 250 g of cow's milk goat cheese
- 60 g of fresh arugula
- 40 g of grated Parmigiano Reggiano
- 2 eggs
- Extra virgin olive oil to taste
- A pinch of salt and pepper
👩🍳 Preparation:
🥚 1. Cooking the hard-boiled eggs:
- Place the eggs in a saucepan with cold water.
- Bring to a boil and cook for 9–10 minutes from the start of boiling.
- Drain and cool under running water, then shell the eggs.
- Separate the yolks, mash them with a fork, and set them aside.
🧆 2. Preparing the arugula and goat cheese cream:
- In a blender, combine:
- Washed and dried arugula
- Goat cheese
- Grated Parmigiano
- A drizzle of oil, salt and pepper
- Blend until you get a homogeneous and spreadable cream.
🌯 3. Assembling the cannoli:
- Lay the slices of bresaola on a cutting board.
- Spread a spoonful of cream on each and roll to form a cannolo.
- Garnish the ends of each roll with the crumbled hard-boiled yolk.
📚 Source: Consorzio di tutela Bresaola della Valtellina
📷 The image of the dishes is purely indicative and does not necessarily correspond accurately to the recipe.
