• Difficulty: 1
  • Cost: 1
  • Preparation: 1
  • Doses: 4


  • 200 gr mature taleggio cheese
  • dl sweet yogurt
  • 12 walnut kernels
  • 16 slices of bresaola
  • rocket
  • 1 green apple
  • 8 cherry tomatoes
  • extra virgin olive oil
  • balsamic vinegar
  • salt
  • pepper


  1. Chop 6 walnut kernels and cut 200 g of ripe taleggio into small cubes.
  2. Place them in a container, add 1 dl sweet yogurt and mix with an immersion blender. Season with pepper and add the chopped walnuts. Place the mixture in the refrigerator for 30 minutes.
  3. After the time has elapsed, remove the mixture from the refrigerator.
  4. Cut (if necessary) 16 slices of bresaola, spread them with the taleggio and walnut mixture and roll them up to form rolls.
  5. Cut a green apple into slices.
  6. Arrange the bresaola rolls on a bed of rocket.
  7. Add the apple slices and season everything with extra virgin olive oil, balsamic vinegar, salt and pepper.
  8. Garnish each plate with 2 walnut kernels and two halved cherry tomatoes and serve.

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