Thursday, June 21, 2012


We're all sweltering in Italy's Scipione l'Africano heatwave so cool, light, easy food is called for. 

I can't remember in which publication I saw that Bresaola and Robiola cheese are a good combination but anyway I couldn't find any Robiola yesterday.  However, my old friend Mr T, who has reappeared at the supermarket deli counter, suggested I use creamy Certosa instead, so I did.  Now Bresaola can be the very devil to get off that transparent paper the slices are laid upon but when Mr T cuts them, I can manage it!

All you do for this is lay a large fresh basil leaf on each slice of Bresaola, spread over some Certosa Stracremosa, Certosa Light or whatever spreadable cheese you prefer, then roll the slice up and tie a blanched chive leaf around it. [I have neither the patience nor the dexterity to make bows but you can if you like!]

Serve this with a dish of olives and another of sundried tomatoes and you have a feast.


Gledwood said...

You wrap it in bazzle leaves? At first glance I thought it was deepfried!

Gledwood said...

Duuuuur. I see why it's called Roll Ups now. I've got cigarettes on the brain, me ...

Welshcakes Limoncello said...

Hi, Gleds. No, you put the basil leaves inside. That's the colour of bresaola that you can see.


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