Bresaola rolls with robiola and arugula on a bed of fennel and redcurrants
Ingredients
Ingredients (serves 4)
- 200 g sliced horse bresaola
- 150 g robiola cheese
- 50 g arugula
- A few sprigs of fresh parsley
- 1 fennel bulb
- 80 g fresh redcurrants
- Raspberry vinegar, to taste
Method
- Fill each slice of bresaola with robiola and arugula, roll it up, and tie with a sprig of fresh parsley, leaving the leaf for decoration.
- Thinly slice the fennel and arrange it as a bed on the plate.
- Place the rolls on top, decorate with drops of raspberry vinegar, and finish with scattered fresh redcurrants.
