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Bresaola Rolls with Fig Ricotta on Salad
Recipe courtesy of Michele Reiterer of the Acetorium
family.
I N G R E D I E N T S
For the Rolls:
16 thin slices of Bresaola
4 fresh figs
1 ½ cups fresh ricotta cheese
2 leaves fresh basil
salt and pepper to taste
2 drops Tabasco
For the Salad:
Mixed greens
1 Tbsp. Ligurian extra virgin olive oil
1 tsp. mustard
2 Tbsp. fig vinegar
I
N S T R U C T I O N S
Prepare the filling by peeling the figs and cutting them
into fine dice.
Chop the basil finely. Place the ricotta in a bowl and stir in basil, diced
fig, salt, pepper, Tabasco.
Prepare the rolls by first placing the slices of bresaola on a flat surface.
Place a heaping teaspoon of ricotta on each slice of bresaola and roll
tightly. Regfrigerate.
Prepare the salad dressing by whisking together the oil, vinegar, mustard,
and salt and pepper to taste.
To serve, place salad greens on a platter and arrange bresaola rolls on top.
Pour dressing over the top and serve
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