Bresaola with Arugula, Fennel, and Manchego Cheese
- Preparing Time: -
- Total Time: -
- Served Person: Makes 18
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- Carbohydrate 2 g(1%)
- Cholesterol 9 mg(3%)
- Fat 4 g(6%)
- Fiber 1 g(2%)
- Protein 5 g(9%)
- Saturated Fat 1 g(7%)
- Sodium 271 mg(11%)
- Calories 60
Preparation 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.) *Available at Italian markets and some specialty foods stores.
Preparation 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.) *Available at Italian markets and some specialty foods stores.
