Bresaola rolls with robiola and Carandini Glaze with White Condiment & Parmigiano Reggiano

Bresaola rolls with robiola and Carandini Glaze with White Condiment & Parmigiano Reggiano

400g beef Bresaola

250g fresh Robiola

50g chives

500g frisee salad

extra virgin olive oil, salt and pepper to taste

100 ml 2.mix.it White Dressing with Parmigiano Reggiano

Suggested match

White Glaze

with White Condiment and Parmigiano Reggiano PDO

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Method

Season the Robiola with extra virgin olive oil, salt, pepper and Carandini Glaze, to produce a firm mixture. 

Cut the bresaola into slices and place about one spoonful of the mixture at the centre of each slice.

Close the slice by uniting the two short sides, pressing slightly with your fingers to create a roll open at both ends. Place the rolls side by side on a plate and cover with the previously cleaned and finely chopped frisee salad.

Season with extra virgin olive oil, salt, pepper and Carandini 2.mix.it White Dressing with Parmigiano. Reggiano and serve.

Glaze with Aceto Balsamico di Modena PGI and Parmigiano Reggiano PDO.
Try them with this recipe

Discover the range

Glaze with Aceto Balsamico di Modena PGI and Parmigiano Reggiano PDO.
Try them with this recipe

Tradition and innovation find their meeting point. Born from the union of an IGP product and a PDO, the Balsamic Vinegar of Modena and Parmigiano Reggiano represents the fusion of two of Italy's most iconic food products in a single bottle.

Discover the range

Glaze

with BVM PGI & Parmigiano Reggiano PDO

White Glaze

with White Condiment and Parmigiano Reggiano PDO

Other recipes with White Glaze.

with White Condiment and Parmigiano Reggiano PDO