This dish couldn’t be simpler as a starter or an additional dish for your antipasto. The combination of Dolcelatte and mascarpone makes this a really creamy blue cheese filling contrasted with the sweetness of the meat.
16 Bresaola slices
125g Dolcelatte cheese
75g Mascarpone cheese
Salt and black pepper
3 tbs Olive oil
1 Lemon, juiced
Mixed salad leaves
Preparation and cooking
Simply mix together in a bowl the Dolcelatte and mascarpone cheese until well combined, and then add a few twists of salt and freshly ground black pepper.
Layout the Bresaola slices on a flat surface, and divide the cheese mixture between the 16 slices, placing 1-2 teaspoons of the cheese in the centre of each piece. Now carefully roll up each piece of Bresaola to resemble as cigar shape, and repeat for all the pieces. Mix together the olive oil and lemon juice, then dress the salad leaves.
Arrange the on a large platter with the dressed mixed leaves and serve immediately.