Ingredients

• Generous 1/2 pound/250 g fresh sheep's milk ricotta cheese
• 2 tablespoons/ 30 ml extra-virgin olive oil
• Freshly ground black pepper
• 16 slices bresaola (air-dried cured beef)
• Small bunch fresh rucola (rocket or arugula)

Browse by ingredient

Instructions

1. To make the filling for the involtini: Mix the ricotta, olive oil, and black pepper in a bowl. Then place a large spoonful of the ricotta filling in the centre of a slice of bresaola. Add some rucola and roll the bresaola into a log. Repeat the process using the remaining bresaola, cheese mixture, and rucola. Plate and serve immediately.