Bresaola filled with ricotta on grapefruit and pistachio salad
Instructions
Work the ricotta with a little oil, salt and pepper; stuff the bresaola slices with mixture, roll up like a cannoli and passing their ends in the flour of pistachios.
Serve with a salad of pink grapefruit, peeled and cut in wedges.
Drizzle the whole thing with an emulsion of grapefruit juice, and mustard oil.
Ingredients and dosing for 4 persons
- 4 thin slices Bresaola =
- 100 g of ricotta
- 30 g of pistachios of bronte
- 1 pink grapefruit
- 20 g of mustard
- Little of olive oil
- Salt
- Pepper