Every single time I make these little gems, I get asked for the recipe, so here it is. They are not just a gluten-free gal’s best friend at a party, but also the host’s ultimate ally because they are a cinch to assemble and make ahead of time. Bresaola is really easy to find here in Dubai, any supermarket deli counter will have it. Same goes for ricotta, which is usually in the mascarpone and fresh mozzarella aisle. I personally wouldn’t replace it with any other cheese unless you really have to, because ricotta has a fluffy and delicate quality that makes the rolls very light.
Ingredients
- 50 thin slices of bresaola
- 1 cup of ricotta
- 2 tbsp parmesan
- Freshly ground pepper
- 2-3 cups of rocket
Instructions
- In a bowl, mix the ricotta, parmesan and pepper
- Place a slice of bresaola on a board and spread a spoonful of the ricotta mixture, leavin a 1-cm edge empty space around it
- Put a few rocket leaves at the bottom of the bresaola and roll the slice up into a little bundle that you place on a big plate
- Repeat until you have no more bresaola
- Cover these until you are ready to serve. They can be made a few hours ahead of time.
