Recipes
Bresaola “flowers” with Pecorino Toscano PDO
Ingredients
- 12 slices of bresaola
- 250 g of ricotta cheese
- 50 g of thinly diced Aged Pecorino Toscano PDO
- 100 g of thinly diced Fresh Pecorino Toscano PDO
- 18 chopped cherry tomatoes
- 2 sprinkles of finely chopped rocket salad
- 1 finely chopped fresh chilli pepper
- Lemon juice and Tuscan EVO oil to taste
- Salt to taste
Preparation
Mix ricotta cheese, Pecorino Toscano PDO, rocket salad, tomatoes, chilli pepper, and salt to taste.
Shape the bresaola slices as cones to stuff with the previously prepared filling.
Mix lemon juice and EVO oil to season the bresaola “flowers”.
Let them rest in the fridge for about 15-30 minutes.
Serve cold, garnishing with some cherry tomatoes and rocket salad.