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bresaola-with-arugula-fennel-and-manchego-cheese-109360.json
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bresaola-with-arugula-fennel-and-manchego-cheese-109360.json
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{
"directions": [
"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."
],
"ingredients": [
"3 tablespoons olive oil",
"1 tablespoon fresh lemon juice",
"1 4-ounce package sliced bresaola*",
"54 (about) arugula leaves",
"1 medium fennel bulb, halved lengthwise, thinly sliced crosswise",
"1 4-ounce piece Manchego or Parmesan cheese, shaved into strips"
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"Beef",
"Cheese",
"Leafy Green",
"No-Cook",
"Buffet",
"Fennel",
"Arugula",
"Spring"
],
"title": "Bresaola with Arugula, Fennel, and Manchego Cheese",
"url": "http://www.epicurious.com/recipes/food/views/bresaola-with-arugula-fennel-and-manchego-cheese-109360"
}