Bresaola roulades with goat cheese, pistachios and celery

Bresaola roulades with goat cheese, pistachios and celery

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About this recipe: This easy canape is made with bresaola, the Italian air-dried beef. This is a good make-ahead option. Just wrap tightly with cling film and hold off on the lemon juice until right before serving.

Viola Buitoni

Serves: 6 

  • 12 slices bresaola
  • 150g fresh goat's cheese
  • 2 tender celery sticks, finely chopped
  • 1 lemon, zested
  • 50g unsalted pistachios, chopped
  • salt and pepper to taste

Prep:20min  ›  Ready in:20min 

  1. Cut the bresaola slices in 2 horizontally and lay on a flat surface.
  2. Mix the cheese, celery and lemon zest. Using a pastry bag with a wide tip, squeeze a strip of filling on one of the short sides of each half slice of bresaola, ensuring to slightly overshoot the edges on both sides.
  3. Roll the strips one by one and dip the exposed cheese tips in the pistachios. Place on a platter, sprinkle with lemon juice and serve cold.

A good dish for a cocktail

This dish can be made ahead and many different sizes, depending on how one cuts the bresaola strips. Smaller rolls can be fun and unusual canapes for a party.

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