Gather in a small bowl the cream cheese, chopped basil and parsley, salt, and pepper.
Mix everything well until a smooth cream is obtained.
Spread the cream on the slices of bresaola.
Roll the slices onto themselves forming rolls.
Seal each roll in the center with a chive stalk.
Serve the rolls fresh, optionally accompanied by a mixed salad and toasted bread.
Cover them with a sheet of cling film and keep in the fridge until serving.
For a crunchy touch, add walnut halves, sliced almonds, or pistachio crumbs. For a more intense flavor, add chopped olives, sun-dried tomatoes, or basil pesto.
Italy, Lazio
| Energy (kcal) | 82.31 |
| Carbohydrates (g) | 1.11 |
| of which Sugars (g) | 1.11 |
| Fat (g) | 2.12 |
| of which Saturates (g) | 0.83 |
| Protein (g) | 13.53 |
| Fiber (g) | 1.29 |
| Sale (g) | 0.6 |
