- 12 slices of bresaola
- 100 g of Pecorino Toscano PDO Aged
- 100 g of Pecorino Toscano PDO Fresh
- 18 cherry tomatoes
- Rocket salad to taste
- 1 finely chopped chilli pepper
- Costa d’Amalfi lemon juice to taste
- EVO oil to taste
- Salt to taste
Finely chop the cherry tomatoes and the rocked salad. Cut into small cubes the Pecorino Toscano PDO Aged and Fresh. Mix them with rocket salad, tomatoes, chilli pepper, and salt.
Place some of the filling on a slice of bresaola and wrap it, shaping it as a roll.
Mix the Costa d’Amalfi lemon juice and the EVO oil to season the bresaola rolls.
Place them in the fridge to chill for about 15-30 minutes.
Serve the rolls cold, garnished with some rocket salad.