250 g of fresh ricotta (preferably cow or goat, depending on taste)
50 g of coarsely chopped walnuts
100 g fresh rocket
2 tablespoons extra virgin olive oil
Lemon juice (for a touch of freshness)
Salt and pepper to taste
Grated Parmesan (optional, for an even richer flavor)
Instructions
Preparation of the filling: In a bowl, mix the fresh ricotta with the chopped walnuts , adding salt and pepper to taste. For extra creaminess, you can incorporate a tablespoon of extra virgin olive oil .
Assembling the rolls: Place a slice of bresaola on a work surface, spread a portion of the ricotta mixture in the center and add a few leaves of fresh rocket . Gently roll the slice, forming a roll. Repeat the process for all the slices.
Final dressing: Arrange the rolls on a serving plate. Emulsify the lemon juice with the remaining extra virgin olive oil and season the rolls. If desired, sprinkle with grated parmesan for a more intense flavor.
