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The appetizer, Light and fresh

Bresaola, ricotta and arugula rolls

Bresaola, ricotta and arugula rolls are a cold appetizer for 6 people, made with bresaola, lemony ricotta and arugula. They take 20 minutes of active work and come together in the morning, ready to slice right before guests arrive. Very easy to make for €1.40 per person, the key is squeezing the ricotta dry before seasoning it.

Little Italian bites, bresaola wrapped around fresh lemony ricotta with just the right kick of arugula.

Bresaola, ricotta and arugula rolls
For
6 people
Work
20 min
Total time
30 min
Prep
Prepared the same day
Difficulty
Very easy
Cost per person
€1.40
Calories per person
80 kcalcalculated by Kiloach, your weight coach

Bresaola brings its cured, slightly peppery flavor and a texture so thin it nearly melts in your mouth. Inside, lemony ricotta softens everything and arugula adds a peppery snap that wakes up each bite. It's a cold, no-cook appetizer that sets a light tone right from the first minutes of the meal.

These rolls fit a spring or summer gathering, before a dinner with friends on the patio or a family meal that starts outdoors. They pair well with an Italian menu, fresh pasta or risotto, or simply with other cold bites and a glass of chilled white wine.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

In the morning, mix the ricotta filling, roll the bresaola slices and chill the rolls wrapped in plastic. Right before guests arrive, unwrap and slice each roll on the diagonal with a sharp knife. At serving time, arrange on a platter, add a turn of pepper and a few fresh arugula leaves.

The ingredients

6 people

Butcher

  • Bresaola, thinly sliced 150 g

Dairy

  • Ricotta 200 g

Fruits and vegetables

  • Arugula 60 g
  • Lemon 1

Pantry

  • Olive oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Drain the ricotta, mix it with the lemon zest, a splash of juice, the olive oil, salt and pepper.

    Zest the lemon before juicing it, it's much easier and the flavor lives in the peel.

  2. Lay out the bresaola slices, spread a thin layer of ricotta over each one, scatter a few arugula leaves along one edge and roll tightly.

    Keep the arugula along just one edge of the rectangle, you'll get a nice green heart when you slice it.

  3. Wrap the rolls in plastic wrap and chill them.

    The wrap tightens the rolls and helps them hold their shape, they'll slice much more cleanly.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Remove the wrap, cut each roll into two or three pieces on the diagonal with a sharp knife.

    Wipe the blade between cuts, the ricotta shouldn't smear onto the bresaola.

When it's time to serveThe final touches, right in front of your guests.

  1. Arrange on a platter, add a turn of pepper and a few fresh arugula leaves.

    Skewer each bite with a small pick, it keeps fingers clean.

Our tips to get it right

  • Choose bresaola sliced really thin, too thick and it tears while rolling and the pieces won't hold together as well.
  • Roll the bresaola tightly in plastic wrap and chill for at least two hours, the cold helps the ricotta firm up before slicing.
  • If you're plating ahead, cover the platter with plastic wrap so the fresh arugula on top doesn't dry out before serving.

The variations

  • Swap the bresaola for prosciutto or coppa, the rolling and slicing stay exactly the same.
  • For a vegetarian version, replace the bresaola with thin slices of grilled, cooled zucchini, which wrap around the ricotta just as well.
  • For kids or a quicker version, serve the lemony ricotta as a dip with arugula and bresaola on the side for everyone to assemble their own bite.

What to serve it with

  • A glass of chilled Italian white wine
  • Other cold appetizer bites
  • Breadsticks or crusty bread on the side

Storage

Unsliced rolls keep up to 24 hours in the refrigerator, tightly wrapped in plastic. Once sliced, eat them within a few hours, as the ricotta releases a bit of moisture once exposed to air. This recipe doesn't freeze well.

Questions about this recipe

Can I use prosciutto instead of bresaola for these rolls?

Yes, thinly sliced prosciutto or Parma ham works very well and rolls the same way. The flavor will be a bit richer and less peppery than bresaola.

How do I keep the rolls from falling apart when slicing?

Chilling the rolls tightly wrapped in plastic is essential, it firms up the ricotta and sets the shape. Also use a sharp knife and wipe the blade between cuts.

How should I arrange these bites on a platter?

Stand the pieces upright with the cut side facing up to show off the green arugula center. Add a few fresh leaves between the bites for extra texture on the plate.

Can arugula be replaced with something else?

Yes, baby spinach or fresh basil add a different but equally fresh note. Avoid overly strong herbs that would overpower the ricotta.

Can bresaola, ricotta and arugula rolls be made ahead?

Yes, during the day. The recipe needs 20 min of work in total, split up like this, the same day, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make bresaola, ricotta and arugula rolls?

Allow 30 min in total, including resting and cooking time, of which 20 min is actual work. The recipe is rated "very easy".

How many calories are in bresaola, ricotta and arugula rolls?

About 80 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does bresaola, ricotta and arugula rolls cost?

About €1.40 per person, that's €8.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Remember to ask your guests about their allergies before putting your menu together.

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