Directions
- 1Mix the ricotta with the Parmesan, pine nuts, parsley, salt, and pepper.
- 2Fill each slice of bresaola with the mixture and fold it into a tortello.
- 3Serve the bresaola tortelli on a bed of arugula.
Ingredients
- 7 slices bresaola
- 0.5 cup goat ricotta
- 2 tablespoons grated Parmigiano Reggiano
- 1 tablespoon toasted pine nuts
- 1 tablespoon chopped parsley
- 0 salt
- 0 pepper
- 0 arugula
Equipment
bowlspoonknifegrater
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