
Bresaola Tortellini
Recipe courtesy of Daniel Lewis, Sous Chef, Sycamore Hills Golf Club (Fort Wayne, Ind.)
Ingredients
- Ingredients for ricotta filling:
- ricotta - ½ cup
- basil leaves - 17 ea., fresh
- lemons - 3 ea., zested
- walnuts - 1/2 cup, toasted
- Smoking Goose Bresaola
Instructions
Instructions for the Bresaola:
- Thinly slice the top Bresaola so it’s flat on one end.
- With the End side facing the blade, carefully using a deli slicer at #5, slice the bresaola. Set aside your slices; they should have a circular shape to them.
Instructions for the ricotta filling:
- Start with a mixing bowl, add in ricotta lemon zest.
- Next chiffonade 11 basil leaves and then add to mix. Zest 3 lemons and add to mix.
- Toast walnuts for 10 mins. Let cool, then crush walnuts. Add to mix.
- Combine all well mix is ready.
Instructions for tortellini:
- Lay out all the sliced bresaola onto a sheet tray. Fill each slice in the center with enough mix to fill middle.
- Take one end and fold it over to create a half-moon, pinching along the edges to tightened closed. With half moon, with edge-side facing up, take each end and entwine them together.
- Pinch both ends once together to ensure tortellini stays closed.