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Bresaola Tortelli Stuffed with Lactose-Free Cheese and Arugula Pesto

Bresaola Tortelli Stuffed with Lactose-Free Cheese and Arugula Pesto

@persaincucina

A quick and tasty appetizer, perfect for a light lunch or an elegant aperitif.

Difficulty: Easy
Cooking: 0 min
Preparation: 15 min
Country: Italia

Ingredients

No. Servings
  • Sliced bresaola5units
  • Lactose-free goat cheese40g
  • Lactose-free cream cheese40g
  • Arugula40g
  • Parmigiano reggiano30g
  • Walnuts20g
  • Oil1tablespoon
  • Water1small cup
  • Zest of half a lemon (edible peel)1unit
  • Fresh thymeto taste
  • Saltto taste
  • Pepperto taste

Preparation

  1. STEP 1 OF 5

    In a blender, blend together the arugula, Parmigiano, walnuts, oil, lemon zest, salt, and water until you get a creamy pesto.

  2. STEP 2 OF 5

    In a bowl, mix the goat cheese, cream cheese, fresh thyme, salt, and pepper until you get a smooth cream.

  3. STEP 3 OF 5

    Take a slice of bresaola, place a teaspoon of cream in the center, and fold it into a hat shape.

  4. STEP 4 OF 5

    Arrange the stuffed bresaola on a serving plate and garnish with the arugula pesto.

  5. STEP 5 OF 5

    Serve immediately and enjoy!

Suggestions

  • Immersion blender

General Information

Storage notes

Consume immediately

More information

It is recommended to serve with a chilled white wine and a side of olives and fresh tomatoes.

Origin

Italia, Lazio

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

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
  • Proteins
    17.24g·72%
  • Carbohydrates
    0.4g·2%
  • Fats
    5.79g·24%
  • Fibers
    0.36g·2%