Summary

Ingredients

• 8 slices bresaola, alternatively Bündnerfleisch or Parma ham
• 0.5 ½ bunch rocket
• 50 g pine nuts, toasted
• 1 piece (s) parmesan, amount to taste, approx. The size a walnut
• Crema di balsamic vinegar
• Chives, blanched
• salt and pepper

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Instructions

1. Spread out the bresaola discs.
2. Prepare a filling from finely chopped rocket, chopped pine nuts and parmesan strips, season with pepper and salt if necessary, flavor with cooked balsamic vinegar or crema di balsamic vinegar.
3. Place a dollop of the filling in the middle of the Bresaola slices, pull them up into the sachet and tie them together with blanched chives.