Bresaola With Arugula Fennel And Manchego Cheese Recipes

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BRESAOLA WITH ARUGULA, FENNEL, AND MANCHEGO CHEESE



Bresaola with Arugula, Fennel, and Manchego Cheese image

Categories     Beef     Cheese     Leafy Green     No-Cook     Buffet     Fennel     Arugula     Spring     Bon Appétit

Yield Makes 18

Number Of Ingredients 6

3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 4-ounce package sliced bresaola*
54 (about) arugula leaves
1 medium fennel bulb, halved lengthwise, thinly sliced crosswise
1 4-ounce piece Manchego or Parmesan cheese, shaved into strips

Steps:

  • 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.)
  • *Available at Italian markets and some specialty foods stores.

BRESAOLA WITH ARUGULA FENNEL AND MANCHEGO CHEESE RECIPE



BRESAOLA WITH ARUGULA FENNEL AND MANCHEGO CHEESE Recipe image

Fool proof Thai Red Curry Chicken. Served with steamed rice.

Number Of Ingredients 1

3 tablespoons olive oil 1 tablespoon fresh lemon juice 1 4-ounce package sliced bresaola* 54 (about) arugula leaves 1 medium fennel bulb, halved lengthwise, thinly sliced crosswise 1 4-ounce piece Manchego or Parmesan cheese, shaved into strips

Steps:

  • 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.) *Available at Italian markets and some specialty foods stores.

Nutrition Facts : Calories 500

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