Bresaola, rocket and parmesan rolls

Difficulty:  Time:

INGREDIENTS (x 8 persons):

• - 16 thin slices of Italian Bresaola, at room temperature
• - 1 large handful of rocket leaves
• - extra virgin olive oil
• - 3 tablespoons lemon juice
• - 150g Parmesan, coarsely shaved
• - ground black pepper

WHAT TO DO:

• 1. Wash and dry the rocket.
• 2. On a large dish place the slices of bresaola and put a small amount of rocket leaves and Parmesan flakes on each slice.
• 3. Drizzle generously with lemon juice, olive oil and ground pepper.
• 4. Roll each slice into a wrap and fix it with a wooden toothpick.

TIPS & TRICKS:

• - You do not need any salt as the bresaola is a quite savoury dry ham and the Parmesan is salty itself.
• - Keep the dish in the fridge if you prepare if beforehand, like half a day. Remember to take the dish out of the fridge in advance get the meat at room temperature.
• - This dish works really well as a starter or as a party bite.