🥩 Valtellina IGP Bresaola Roses with Pepper and Walnut Cream – Fresh and Refined Appetizer
The Bresaola Roses with ricotta, grilled peppers, and walnuts are a tasty, light, and visually appealing cold appetizer 🌶️🌰. Perfect for a summer dinner, a buffet, or a gourmet aperitif, these little roses made with Valtellina IGP Bresaola enclose a creamy and flavorful heart made of fresh ricotta, roasted peppers, and crispy walnuts. The contrast between the strong flavor of the bresaola and the sweetness of the cream makes this dish irresistible, as well as easy and quick to prepare. No cooking required and full of flavor!
📝 Ingredients (for 4 people)
- 16 slices of Valtellina IGP Bresaola
- 200 g of fresh ricotta
- 2 meaty red peppers, grilled and peeled
- 30 g of walnut kernels (plus 8 whole for decoration)
- 40 g of grated Parmigiano Reggiano
- Extra virgin olive oil to taste
- Fine salt to taste
👩🍳 Step-by-step Preparation
1. Prepare the cream:
- Add the grilled and peeled peppers, ricotta, chopped walnut kernels, Parmigiano Reggiano, a pinch of salt, and a drizzle of EVO oil into the mixer.
- Blend until you achieve a smooth and homogeneous cream.
2. Form the roses:
- Take some single-serving cups (like muffin cups or small bowl).
- Place inside 2 slices of Valtellina IGP Bresaola, slightly overlapping them to form a flower-shaped base.
3. Fill with the cream:
- Fill each cup with an abundant spoonful of the prepared pepper and ricotta cream.
4. Decorate and serve:
- Top each rose with a whole walnut kernel in the center.
- Serve immediately or let rest in the fridge for about 30 minutes for an even fresher and firmer appetizer.
💡 Tips
- Ideal for light aperitifs, buffets, or as a gourmet entrée.
- You can also serve them on crostini or endive leaves for a crunchy touch.
- Recipe no cooking, easy, and balanced.
📸 The image of the dishes is purely indicative and does not necessarily match the recipe exactly
