INVOLTINO CARPACCIO DI BRESAOLA

... or fancy little meat rolls with Parmigiano-Reggiano cheese

These delightful antipasti are a thing of glory, easy to make and full of different flavors that melt away in your mouth as you take one sip after another of delightful white wine or prosecco. In fact, when making these delightful meat rolls, it is very good practice, essential I would hasten to add, that you have a bottle of either of the white or the bubbly. Both works even better.

The ingredients for this delicious creation of mine requires the following:

1. Full glass of either a well balanced but light white wine or fresh Prosecco

2. Fresh Rucola or Rocket, depending what part of the world you are in

3. Some well seasoned Parmigiano- Reggiano cheese

4. An excellent aged balsamic of Modena

5. Fresh lemons

6. Extra virgin olive oil

You can purchase Carpaccio Di Bresaola online from the following retailer (I found them online, and I believe that they can sully you with a lot of main ingredients);

http://www.igourmet.com/italianfood.asp

I have purchased for a few friends in order to make certain that the quality is good and the feedback that I have had is excellent, plus the produce comes to your front door and you can purchase a wide range of Italian produce that was before unknown in the States.

At this point you are all set to go, so ensure that you have at least one full glass of Prosecco or white wine before beginning assembling this outstanding entre.

Place a slice of Bresaola on a board and line up a bunch of Rucola leaves in one end, drizzle balsamic, truffle oil, olive oil, lemon juice over the Rucola, then add a few thin shards of Parmigiano. Then gently but firmly roll the meat slice around the main ingredients.

Cut the roll in half and place the rolls opposing each other on the side on a long platter in line for effect with garnish. You are done. Enjoy and sip away 'til your heart’s content.

By Peter Capraro