Servings: 3
Ingredients:
1 pack Bresaola
1 big zucchini
200 gr cow’s milk ricotta
20 gr: lemon zest
As needed pepper
As needed: fresh peppermint .
As needed salt
With its freshness the zucchini wraps the flavor of the bresaola: a dish with balanced taste
Directions:
Mix the ricotta in a bowl until creamy. Add the lemon zest and the chopped mint and mix them until combined. Add salt and pepper to taste. In the meantime, clean and peel the zucchini. Slice it lengthwise using a vegetable slicer to obtain quite thin and flexible slices to be rolled. Grill the slices on a non-stick grill pan, then put them on a plate and let them cool.
Put the ricotta, the lemon zest and the chopped mint in a pastry bag and spread this content on the zucchini slices evenly. In the meantime fold lengthwise in half a slice of Bresaola and place it on the layer of cream.
Spread another layer of cream on the bresaola, then gently roll. Serve on a platter and garnish with mint leaves.