Ingredients for 4 people

8 slices of Bresaola, not too thin, 100 gr of ‘Romano Mainelli’ Piedmont ricotta, 4 walnuts, 6 fresh basil leaves, salt, pepper, olive oil, 8 small cups (like those used for finger food).

Preparation

Open the walnuts and chop them finely; chop the basil leaves finely and join both to the ricotta. Garnish with a little oil then add salt and pepper. Place a slice of Bresaola on every cup in the shape of a flower. Put a ball of the ricotta mix right at the centre. Put in the fridge until before serving.