← All recipes

🍽️ Bündnerfleisch Rolls with Buffalo Mozzarella

472 kcal · 30 min · 4 servings

Ingredients

• 2 balls Buffalo mozzarella (each 125 g)
• 1 bunch arugula
• olive oil (for drizzling)
• dark balsamic vinegar (for drizzling)
• salt
• pepper (from the mill)
• 20 slices Bündner meat (halved)

Instructions

1. 1. Take the buffalo mozzarella out of the package.
2. 2. Let the liquid drain off well.
3. 3. Cut the cheese in half across the middle.
4. 4. Slice the cheese halves into pieces about 0.7 cm thick.
5. 5. Pick out the fresh arugula leaves.
6. 6. Wash the leaves thoroughly.
7. 7. Remove tough stems or wilted greens.
8. 8. Dry the leaves in a salad spinner.
9. 9. Take 2 to 3 arugula leaves.
10. 10. Place the leaves on a slice of mozzarella.
11. 11. Drizzle some oil over the vegetables.
12. 12. Add a little vinegar.
13. 13. Season with salt.
14. 14. Grind fresh pepper over it.
15. 15. Take a slice of Bresaola (air-dried cured beef).
16. 16. Place the cheese and arugula mixture on it.
17. 17. Wrap the meat tightly around the cheese.
18. 18. Place the finished rolls on a serving plate.
19. 19. Serve the plate directly.

Nutrition per serving

• kcal: 472
• Protein: 31 g · Fett/Fat: 37 g · Carbs: 4 g