Rolls Of Bresaola And Caprino

Preparation:

Preparation: For the rolls: in a bowl mix the goat cheese with a pinch of salt, a sprinkling of pepper, 1 tablespoon of oil and 1 teaspoon of grated lemon and orange peel. Fill a piping bag with the mixture and, using a grooved nozzle, stuff the slices of bresaola, then form cones. For the salad: emulsify the remaining extra-virgin olive oil with 1 tablespoon of lemon juice and 1 of orange juice, salt and chives cut into thin strips. Wash and dry the salad and dress it with the citrus emulsion. To serve: arrange the dressed salad on a serving plate and complete with the bresaola rolls, decorating them with the lemon and orange peel cut into thin strips.