Bresaola And Ricotta Panini Food

BRESAOLA AND RICOTTA PANINI

Steps:

• Preheat a panini press to 400 degrees F.
• In a small bowl, combine the ricotta, lemon zest, thyme, salt, pepper and garlic. Add about 2 tablespoons EVOO. Slather it generously on the roll bottoms. Fold and quarter the sliced meat to ruffle it and arrange it on top on the cheese. Tuck in the sliced capers and onions among the folds. Toss the greens with juice of 1/2 a lemon and a drizzle of EVOO, about 1 tablespoon. Arrange on top of the meat and set the bread top in place.
• Press panini to crust the bread and warm the ricotta. Split and serve.

BRESAOLA AND WILD ROCKET SALAD

Steps:

• Remove the leaves from the baby beetroots then boil the beetroot until just soft. Drain, cool and peel. Place the washed wild rocket on a serving plate and sprinkle over any small washed beetroot leaves. Slice any large beetroots into a bowl then add the smaller ones that have been left whole. Add the red wine vinegar, creme fraiche and salt and mix well. Place the beetroots over the rocket and drizzle over the sauce. Drape the bresaola over the salad then grate over the horseradish. Sprinkle with salt and pepper and finish with some Parmesan shavings and a drizzle of olive oil.

INVOLTINI DI BRESAOLA: ROLLED BRESAOLA

Steps:

• To make the filling for the involtini: Mix the ricotta, olive oil, and black pepper in a bowl. Then place a large spoonful of the ricotta filling in the centre of a slice of bresaola. Add some rucola and roll the bresaola into a log. Repeat the process using the remaining bresaola, cheese mixture, and rucola. Plate and serve immediately.