Bresaola with Arugula, Fennel, and Manchego Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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Prosciutto is more familiar in this type of appetizer, but bresaola, beef fillet cured in a similar fashion, gives it a fresh interpretation. When paired with golden Spanish Manchego, the combination is deliciously bold in flavor. Ingredients:
3 tablespoons olive oil |
1 tablespoon fresh lemon juice |
1 4-ounce package sliced bresaola |
54 (about) arugula leaves |
1 medium fennel bulb, halved lengthwise, thinly sliced crosswise |
1 4-ounce piece manchego or parmesan cheese, shaved into strips |
Directions:
1. Whisk olive oil and lemon juice in small bowl to blend; set dressing aside. Place 1 bresaola slice on work surface with 1 long side parallel to edge. Place 3 arugula leaves at 1 short end so that leaves extend past 1 long side. Top with layer of sliced fennel, then 2 cheese strips. Sprinkle with pepper. Drizzle with 1/2 teaspoon dressing. Starting at filled end, roll up bresaola, enclosing filling. Arrange, seam side down, on platter. Repeat with remaining ingredients to form 18 rolls total. (Can be made 4 hours ahead. Cover with plastic wrap; chill. Before serving, let stand 30 minutes at room temperature.)
2. *Available at Italian markets and some specialty foods stores.
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