{"id":1592,"date":"2017-07-28T16:00:56","date_gmt":"2017-07-28T14:00:56","guid":{"rendered":"http:\/\/www.rigamontisalumificio.it\/?post_type=avada_portfolio&p=1592\/"},"modified":"2021-03-25T17:40:21","modified_gmt":"2021-03-25T16:40:21","slug":"rigamonti-bresaola-della-valtellina-igp-roll-pops","status":"publish","type":"avada_portfolio","link":"https:\/\/www.rigamontisalumificio.it\/en\/portfolio-items\/rigamonti-bresaola-della-valtellina-igp-roll-pops\/","title":{"rendered":"Rigamonti Bresaola della Valtellina IGP Roll Pops"},"content":{"rendered":"

Play to Cook<\/h2>\n
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I NOSTRI CONSIGLI CULINARI<\/h4>\n<\/div>
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Rigamonti Bresaola della Valtellina IGP Roll Pops<\/span><\/h2>\n
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\"\"<\/a><\/p>\n<\/div>

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<\/span><\/div>

Rigamonti Bresaola della Valtellina IGP Roll Pops<\/h2>\n
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\"\"<\/a><\/p>\n<\/div>

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<\/i>TORNA ALL\u2019INDICE DELLE <\/span>RICETTE<\/span><\/a><\/p>\n<\/div>

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Ingredients<\/h2>\n
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RIGAMONTI BRESAOLA DELLA VALTELLINA IGP ROLL POPS<\/h4>\n

Ingredients:
\n4 slices white sandwich bread
\n250 grams cow\u2019s milk ricotta
\nExtra-virgin olive oil
\nSalt and pepper
\n150 grams Rigamonti Bresaola della Valtellina IGP
\nRocket<\/p>\n<\/div>

<\/div><\/div><\/div>

Procedure<\/h2>\n
\n

RIGAMONTI BRESAOLA DELLA VALTELLINA IGP ROLL POPS<\/h4>\n

Use a rolling pin to roll out the bread slices until thin.
\nSpread the slices with ricotta, then drizzle with oil and sprinkle with salt and pepper to taste. Arrange the rocket on top, lay out slices of Rigamonti Bresaola della Valtellina IGP over the rocket and then roll up the bread slices.
\nWrap the rolls tightly in cling film then refrigerate for around 1 hour.
\nUnwrap the rolls and cut into slices around 1 cm thick.
\nThread the slices onto kebab skewers or lollipop sticks and serve.<\/p>\n<\/div>

<\/div><\/div><\/div><\/div><\/div>

Ricette<\/h2>\n
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I NOSTRI CONSIGLI CULINARI<\/h4>\n<\/div>
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