Another great classic, which will make you look good without too much effort, is the Bresaola rolls.
The process is simple. Take the Robiola cheese and put it in a bowl. Work for a few minutes with the help of a spoon to make it smooth and creamy. Adjust with salt and pepper. If you want a richer taste, you can add a drizzle of extra virgin olive oil, a few tablespoons of Parmigiano-Reggiano and finely chopped chives.
Mix once more and transfer the mixture into a sac à poche.
Now prepare the rolls: brush each slice of Bresaola with a drizzle of extra virgin olive oil and fill with the Robiola cream.
The slices are rolled up carefully forming small cylinders.As a decoration, chives can be used to close the rolls. The most classic presentation is on a bed of rocket or mixed salad.
Buon Appetito!
