Involtini di Bresaola e Rucola - Italian Meat & Cheese Roll-ups with Franciacorta

Involtini di Bresaola e Rucola - Italian Meat & Cheese Roll-ups with Franciacorta

Type: Recipe

Italian cuisine shines for its rusticity: combining simple ingredients yields unexpectedly sensational results. Here two northern Italian classics--Grana Padano aged cheese and Bresaola air-dried salted beef--combine for a rich backdrop to light aperitif wines like Italy's version of Champagne, called Franciacorta

  • YIELD: Serves 10, 2 roll-ups per person

  • ACTIVE TIME: 20 mins

    TOTAL TIME: 30 mins

  • WINE PAIRING: Franciacorta


  • 70 g RUCOLA
  • 2 teaspoons EXTRA-VIRGIN OLIVE OIL
  • 2 teaspoons LEMON JUICE
  • Freshly ground BLACK PEPPER

  • 125 g GRANA PADANO cheese, sliced into irregular paper-thin shards (not sheets) with a cheese slicer
  • 20 paper-thin slices BRESAOLA, about 140 g [Citterio brand from Coop works perfectly]

  • Freshly ground BLACK PEPPER


  • 1. Make rucola salad. Rinse rucola in cold water and spin-dry, then dry the leaves completely with a kitchen towel or paper towels. In a large bowl, combine rucola with oil, lemon juice, pinch of table salt and pepper.

  • 2. Assemble roll-ups. Lay a bresaola slice on a cutting board; fold in half to make a half-moon shape with the flat side facing you. Cover the central third of the half-moon slice with a generous layer of cheese shards, about 3 g. Top the cheese with a pinch of 4-5 stalks of rucola salad leaves, about 4 g, rearranging them slightly with leaf ends facing mostly out the top and stem ends facing mostly out the bottom. Top the rucola with more cheese shards, another 3 g. Fold one side of the bresaola slice and then the other snugly over the the rucola and cheese filling to form a cigar-like roll with rucola leaves peeking out the top; secure the roll with a toothpick. Repeat to fill each bresaola slice to form 10 roll-ups.

  • 3. Plate and present. Lay the bresaola rolls diagonally in rows on a white or light-colored large platter. Before serving, drizzle rolls with extra-virgin olive oil and crack black pepper over the rolls and decoratively over the whole platter.