Bresaola, rocket & Parmesan wrap from Polpo: A Venetian Cookbook (of Sorts) (page 55) by Russell Norman

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Notes about this recipe

  • hlange on November 16, 2023

    Way more than the sum of their parts. I was unable to find Bresaola. Used Proscuitto instead which was certainly delicious but made wrapping these tricky. Crave-worthy. Edit: Finally found some bresaola for these and I actually prefer them with prosciutto.

  • joneshayley on February 08, 2020

    Really nice, easy but impressive canapé.

  • westminstr on December 29, 2015

    Easy and wonderful. Everybody loved these little guys.

  • Astrid5555 on September 06, 2015

    Lovely, quick and easy and a big hit with my dinner guests. Will make again!

  • Breadcrumbs on April 26, 2015

    p. 55 - Well, while Bresaola might be “readily available these days” in London as Norman says, here in the great white north, in the culinary waste land part of the GTA I call home, it isn’t. Go figure! Nevertheless and thankfully I was able to find this cured meat by travelling north west and visiting an Italian meat market. We loved these little rolls. Our Bresaola was sliced perfectly, wafer thin. The bitter greens, buttery olive oil, umami of the Parmesan and tart lemon all came together to make each bite a harmony of deliciousness. A wine-friendly bite indeed! Photos here: http://chowhound.chow.com/topics/1009436?commentId=9539957#9539957

  • stockholm28 on April 26, 2015

    Very easy hors d'oeuvres.

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