A quick and tasty appetizer, perfect for a light lunch or an elegant aperitif.
Step 1 of 5: In a blender, blend the arugula, Parmesan, walnuts, oil, lemon zest, salt and water together until you obtain a creamy pesto.
Step 2 of 5: In a bowl, mix the goat cheese, spreadable cheese, fresh thyme, salt and pepper until you obtain a smooth cream.
Step 3 of 5: Take a slice of bresaola, put a teaspoon of cream in the center and close into a cappellaccio shape.
Step 4 of 5: Arrange the stuffed bresaola slices on a serving platter and garnish with the arugula pesto.
Step 5 of 5: Serve immediately and enjoy!
Recipe by Persaincucina
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel · Allergens detected: Milk and Tree nuts
| Average values | Per serving566 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 3,698 kJ884 kcal | 653 kJ156 kcal |
| Fat | 37.58 g | 6.64 g |
| of which saturated fatty acids | 13.64 g | 2.41 g |
| Carbohydrates | 2.77 g | 0.49 g |
| of which sugars | 2.55 g | 0.45 g |
| Fibre | 2.38 g | 0.42 g |
| Protein | 132.9 g | 23.48 g |
| Salt | 6.51 g | 1.15 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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