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Bresaola ham with Pecorino Toscano


Ingredients per 4 persons

  • 12 slices of bresaola ham,
  • lemon juice and Tuscan extra-virgin olive oil to season the ham

For the filling:

  • 250 g of ricotta cheese,
  • 50 g of seasoned, thinly diced Pecorino Toscano,
  • 100 g of fresh, thinly diced Pecorino Toscano,
  • 18 cherry tomatoes sliced in 4 cloves,
  • 2 sprinkles of fresh rucola salad,
  • thinly shredded,
  • 1 fresh, spicy chilli pepper, thinly shredded,
  • salt to taste.


Mix the ricotta, fresh and seasoned Pecorino Toscano, rucola, chilli pepper and add the salt; finally, add the tomatoes, arrange the bresaola in the shape of a cone and stuff it with the filling using a tablespoon or a pastry bag, garnish the bresaola with the oil and lemon juice. Let it sit in a fridge for 15-30 minutes. Serve cold, decorating the dish with some cherry tomatoes and rucola salad.

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