bresaola and arugula roll ups

Categories: Appetizers, Posted by Sandy Bergsten


4 ounces bresaola, about 24 paper thin slices

3 handfuls of arugula

2 tablespoons olive oil

Kosher salt and freshly ground pepper



Lay the bresaola slices out in a line.

In a bowl drizzle the arugula with just enough olive oil to lightly dress. Season with kosher salt and plenty of freshly ground pepper. Toss.

At the wide end of the bresaola slice lay arugula out in a line so that the some of the sprigs fall over the edge. Roll up into a tight cigar.

The roll ups can be made an hour ahead of time. Cover with a barely damp paper towel then plastic wrap and refrigerate.

Makes approximately 24

post a comment

Commenting is not available in this channel entry.