The bresaola and mascarpone rolls or involtini are a delicious antipasto that can be prepared quickly and does not require cooking. Only two typically Italian ingredients are enough for a first course of quality and level.
Ingredients:
100 gr of bresaola, cut in very thin slices
200 grams of mascarpone
Some lamb’s lettuce or arugula
The preparation of these rolls is very simple: just spread each slice of bresaola with a little mascarpone and roll them up. For a presentation that highlights the dish, place them on some lamb’s lettuce or rocket leaves, as seen in the photo. In either case, season the green leaves with salt, pepper, extra virgin olive oil and a little lemon, according to taste.
Tips and tricks:
- It’s common to find similar starters, like bresaola with other fresh cheeses such as ricotta or stracciatella. But after having tried several options, I can assure you that the combination with the mascarpone is the tastiest, although it’s also the most caloric.
- The bresaola carpaccio is another very tasty starter, which also features this cured meat as protagonist.
- A classy detail that pairs very well with the rolls is to serve some slices of pear (peeled and cored) next to the plate.