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Bresaola With Arugula, Fennel, And Manchego Cheese


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  • 3 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 package sliced bresaola - (4 oz) (available at Italian markets and some specialty foods stores)
  • 54 arugula leaves - (about)
  • 1 medium fennel bulb halved lengthwise, and thinly sliced crosswise
  • 1 piece Manchego or Parmesan cheese - (4 oz) shaved into strips


Servings 18


Step 1

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.)

This recipe yields 18 rolls.

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