Bresaola, goat cheese roulade
Instructions
For the rolls: in a bowl, mix the goat with a pinch of salt, a sprinkling of pepper, 1 tablespoon oil and 1 teaspoon lemon zest and orange zest.
Fill a pastry bag with the mixture and, using a fluted nozzle, fill the slices of bresaola, then form cones.
For the salad: emulsify the olive oil extra virgin remained with 1 tablespoon lemon juice and 1 orange juice, salt and chives, cut into thin strips.
Wash and dry the salad and season it with the citrus emulsion.
To serve: arrange the salad served on a dish and complete with the rolls of bresaola, decorating them with the lemon peel and orange, cut into thin strips.
Ingredients and dosing for 4 persons
- 200 g of fresh goat cheese
- 12 slices of bresaola
- 1 lemon
- 1 orange
- 3 tablespoons of olive oil extra virgin
- 200 g of salad
- 1 bunch of chives
- Salt
- Sprinkling 1 of pepper