Italian Spring Rolls

6 Reviews
100% would make this recipe again

Thin slices of air-dried beef fillet, covered with cream cheese and arugula, then rolled up and sliced.

Originating in the Alps, Italian «Bresaola» and its close relative the Suisse «Viande des Grisons», are beef fillets aged in dry conditions for at least 1 month. This simple, yet sophisticated presentation makes it ideal for an attractive appetizer or as finger-food in a holiday buffet.

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Preparation : 15 min Standing : 15 min
230 calories/serving

Ingredients

70 g bresaola (dried meat) 14 slices
3/4 cup cream cheese 100 g
2 cups baby arugula, watercress, or spinach 40 g

Method

  1. For this recipe, make 1 roll for every 2 servings. For each roll, lay 12-14 bresaola slices side by side in 2 rows on a fresh sheet of plastic wrap, with both adjoining sides and ends overlapping slightly to form a rectangular shape of about 22x30 cm. (Bresaola is normally already arranged in this manner when sliced at the deli).
  2. Spread ¾ cup of the cheese evenly over the bresaola, then arrange about 2 cups of arugula on top. Starting at 1 short side of the rectangle, tightly roll up the meat around the stuffing to form a log, using the plastic wrap as an aid. Set aside.
  3. Repeat the operation for additional rolls with the remaining bresaola, cream cheese, and arugula. Each roll yields 2 servings.
  4. Put the rolls, covered with their plastic wraps, in the freezer for about 15 min (to make slicing easier), then cut them crosswise into 1 cm thick slices. Arrange the slices onto individual serving plates, then serve.

Nutrition Facts Table

per 1 serving (100 g)

Amount

% Daily Value

Calories

230

Fat

18 g

28 %

Saturated 11 g
+ Trans 0 g

55 %

Cholesterol

60 mg

Sodium

150 mg

6 %

Carbohydrate

2 g

1 %

Fibre

0 g

1 %

Sugars

0 g

Net Carbs

2 g

Protein

15 g

Vitamin A

28 %

Vitamin C

4 %

Calcium

6 %

Iron

12 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 0
Meat and Alternatives 1 ½
Fats 3 ½
More info
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6 Reviews (6 with rating only) 100% would make this recipe again

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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