Best 3 Bresaola And Ricotta Panini Recipes
Are you looking for a quick and easy lunch or dinner option that is both delicious and nutritious? If so, then you should try a bresaola and ricotta panini. This classic Italian sandwich is made with thinly sliced bresaola, a cured beef, and creamy ricotta cheese, both of which provide a rich source of protein and calcium.
Let's cook with our recipes!
BRESAOLA AND RICOTTA PANINI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 15m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat a panini press to 400 degrees F.
- In a small bowl, combine the ricotta, lemon zest, thyme, salt, pepper and garlic. Add about 2 tablespoons EVOO. Slather it generously on the roll bottoms. Fold and quarter the sliced meat to ruffle it and arrange it on top on the cheese. Tuck in the sliced capers and onions among the folds. Toss the greens with juice of 1/2 a lemon and a drizzle of EVOO, about 1 tablespoon. Arrange on top of the meat and set the bread top in place.
- Press panini to crust the bread and warm the ricotta. Split and serve.
INVOLTINI DI BRESAOLA: ROLLED BRESAOLA
Steps:
- To make the filling for the involtini: Mix the ricotta, olive oil, and black pepper in a bowl. Then place a large spoonful of the ricotta filling in the centre of a slice of bresaola. Add some rucola and roll the bresaola into a log. Repeat the process using the remaining bresaola, cheese mixture, and rucola. Plate and serve immediately.
BRESAOLA WITH ARUGULA, FENNEL, AND MANCHEGO CHEESE
Categories Beef Cheese Leafy Green No-Cook Buffet Fennel Arugula Spring Bon Appétit
Yield Makes 18
Number Of Ingredients 6
Steps:
- Whisk olive oil and lemon juice in small bowl to blend; set dressing aside. Place 1 bresaola slice on work surface with 1 long side parallel to edge. Place 3 arugula leaves at 1 short end so that leaves extend past 1 long side. Top with layer of sliced fennel, then 2 cheese strips. Sprinkle with pepper. Drizzle with 1/2 teaspoon dressing. Starting at filled end, roll up bresaola, enclosing filling. Arrange, seam side down, on platter. Repeat with remaining ingredients to form 18 rolls total. (Can be made 4 hours ahead. Cover with plastic wrap; chill. Before serving, let stand 30 minutes at room temperature.)
- *Available at Italian markets and some specialty foods stores.
Tips:
- Choose high-quality ingredients for the best flavor. Look for fresh, ripe tomatoes, flavorful prosciutto, and creamy ricotta cheese.
- Slice the tomatoes and prosciutto thinly so that they are easy to eat. This will also help the flavors to meld together.
- Spread the ricotta cheese evenly over the bread. This will help to keep the sandwich moist and prevent it from becoming dry.
- Season the sandwich with salt and pepper to taste. You can also add other seasonings, such as dried oregano or basil, if desired.
- Grill the sandwich until the bread is golden brown and the cheese is melted and bubbly. This will take about 2-3 minutes per side.
- Serve the sandwich immediately with your favorite sides. Some good options include a green salad, roasted potatoes, or chips.
Conclusion:
The bresaola and ricotta panini is a delicious and easy-to-make sandwich that is perfect for a quick lunch or dinner. The combination of salty bresaola, creamy ricotta cheese, and fresh tomatoes is sure to please everyone. So next time you're looking for a simple but satisfying meal, give this sandwich a try!
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