In a food processor, blend together the arugula, Parmigiano Reggiano, walnuts, oil, lemon zest, salt and water until you obtain a creamy pesto.
In a bowl, mix the lactose-free caprino, the lactose-free spreadable cheese, fresh thyme, salt and pepper until you obtain a smooth cream.
Take a slice of bresaola, place a teaspoon of the cream in the center and fold it into a small hat-shaped parcel.
Arrange the filled bresaola on a serving plate and garnish with the arugula pesto.
Serve immediately and enjoy!
Immersion blender
Consume immediately
It is recommended to serve with a chilled white wine and a side of olives and fresh tomatoes.
Italia, Lazio
| Energy (kcal) | 123.13 |
| Carbohydrates (g) | 0.4 |
| of which Sugars (g) | 0.36 |
| Fat (g) | 5.79 |
| of which Saturates (g) | 1.9 |
| Protein (g) | 17.24 |
| Fiber (g) | 0.36 |
| Sale (g) | 0.81 |
