Dried cured Meat Ravioli
Pane-Bistecca
I made Bündnerfleisch dried cured meat from Switzerland) ravioli as a starter, you can also make them from bresaola (dried cured meat from Italy) or other dried meat. They are very easy to make, can also be prepared in advance and are a real eye-catcher thanks to the bright color of the meat.
I served them with rocket, a drizzle of olive oil and, if you like, a little balsamic vinegar. The filling is made from cream cheese and herbs. Fits wonderfully!
I served them with rocket, a drizzle of olive oil and, if you like, a little balsamic vinegar. The filling is made from cream cheese and herbs. Fits wonderfully!
Ingredients
200 g Bündnerfleisch, thinly sliced dried cured beef, make sure it is as square as possible!
250 g Cream Cheese
1 Bunch Chives, chopped
Paprika
Pepper
Chili
Rocket Leaves
Olive Oil
Balsamic Vinegar
(no salt! Bündnerfleisch is already salty!)
Instructions
1
Step 1
Mix the cream cheese well with the spices and chives.
2
Step 2
Lay out the slices of Bündnerfleisch, double them if they are very thin.
3
Step 3
Place 1 teaspoon of the cream cheese mixture on each slice of meat and fold the meat crosswise. This creates a triangle.
4
Step 4
Plate up the rocket, place the ravioli on top and drizzle with a little olive oil and balsamic vinegar. Serve immediately.
Notes
En Guete! (Enjoy)More recipes with cured meat:
Laugen Sandwiches, Delicious cold starter Plate, Salami Roll
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