Pancarré Rolls with Bresaola and Arugula

I can guide you through the preparation of tasty pancarré rolls with bresaola and arugula. These rolls are a delicious and quick idea for an appetizer or a light snack.

Ingredients

• Pancarré (preferably crustless) as needed
• Thinly sliced bresaola as needed
• Fresh arugula as needed
• Cream cheese (like Philadelphia) as needed
• Salt and pepper (to taste)
• Extra virgin olive oil

Preparation

1. Start by flattening the pancarré slices with a rolling pin so that they become thinner and easier to roll.
2. Spread a generous amount of cream cheese on each slice of pancarré. This will help the other ingredients to stay in place.
3. Place a few slices of bresaola on each slice of pancarré; be careful not to overlap them too much.
4. Wash and dry the arugula well, then arrange a few leaves on top of the bresaola.
5. Season with a drizzle of extra virgin olive oil and, if desired, a pinch of salt and some ground pepper.
6. Carefully roll up the slices of pancarré, making sure to keep everything compact.
7. To better secure the shape, wrap each roll in cling film and refrigerate for about 30 minutes.
8. When ready to serve, remove the cling film and cut each roll into chunks of about 2 cm.
9. Arrange the rolls on a serving plate and if you wish, garnish with more arugula or some pepper grains.

Italian variation:

If you want to make the dish even richer in the Italian style, you can add a drizzle of reduced IGP balsamic vinegar from Modena or decorate with thin flakes of Parmesan to add a unique touch of flavor.

Enjoy your meal!