Ingredients for 2 people:

Thinly sliced Bresaola della Valtellina IGP

150 g fresh ricotta

1 small courgette

2 spoonfuls extra virgin olive oil

black pepper to taste

Chop the courgette in small dice and mix with the ricotta, oil and a pinch of black pepper.

Use a spoon to mix well and obtain an even texture.

Lay a sheet of cling film on the worktop and arrange the slices of bresaola so that they overlap.

Using a spoon (or a piping bag), arrange the courgette mixture along the centre of the bresaola, leaving the slices free at top and bottom.

Using the cling film, roll up the bresaola to obtain a long cylinder with the filling inside (as you would prepare Japanese uramaki).

Cut the cylinder in 3 cm slices and place them on end, so that the filling is visible.

The filled cylinders can be garnished with more slices of bresaola, to create flower petals or other shapes.

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