"Simplicity is the ultimate sophistication" LdV

Saturday, 4 April 2015

INVOLTINI : BRESAOLA STUFFED WITH RICOTTA, ASPARAGUS AND CHERRY PRESERVE

INVOLTINI : 
BRESAOLA STUFFED WITH RICOTTA, ASPARAGUS AND CHERRY PRESERVE

In the South of France during the spring season, when you go for a lunch in any restaurants or brasseries, they generally propose you lots of nibbles with yummy salads to choose from.  Last time I have been there with my good friend Helene de Troie, I opted for involtini and especially adored the stuffed bresaloa : light and tasty. Obviously I replicated it straight away for a buffet and they were gone minutes later !!! Bresaola is Italian. It is a salt and dry meat beef preserved with lots of nice spices like juniper, nutmeg, cinnamon, etc... Bresaola has medieval origin : some text mentioned it already around the 15 century...
Involtini means small bite of food wrapped around a filing in Italian. The wrapper can be made with meat, seafood or vegetables...Easy, tasty and chic. Will you go for them ? I am sure you will. In addition, they would perfectly complement a starter or an aperitif ;-) 



Wine pairing : Biferno Rosso (Red) from Molise.





BRESAOLA STUFFED WITH RICOTTA, ASPARAGUS AND CHERRY PRESERVE
A quick glance in your kitchen...

In your fridge
Bresaola
Asparagus
Ricotta

In your cupboard
Cherry preserve

BRESAOLA STUFFED WITH RICOTTA, ASPARAGUS AND CHERRY PRESERVE
11 pieces 
11 bresaola slices
11 asparagus tips
70g of ricotta
Cherry preserve 

Bring the water to the boil.
Cook the asparagus for a few minutes. Set aside.
Take 1 bresaola slice, put a little bit of ricotta in the middle.
Add 1 asparagus tip and a little bit of cherry preserve on top of it.
Roll the bresola slice like a finger. Set aside.
Repeat the process for the other slices.
Best served chilled !
Enjoy...

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