In a bowl, pour two tablespoons of oil, goat cheese, pepper and the chopped rocket.
With a fork mix everything and blend until you get a creamy sauce.
Then place a tablespoon of cream in the centre of each slice of Bresaola.
Close forming a roll and close it with kitchen string or chive.
Bresaola rolls stuffed with Caprino cheese and arugula
About the Author: Valentina Scannapieco
I am Valentina Scannapieco, project manager, marketing consultant, co-author of academic texts, in love with writing, stars, illustrations, fireflies, good food and travels. I am the creator of the blog “Occhi Ovunque” since 2014. My blog is the guardian of all my misadventures, and was awarded as the best design in the field of Italian food blogging. Since then, I am collaborating through my blog with international brands, national magazines and publishers, with whom I am having fun and for whom I am drawing dreams and emotions.
