800g Campania Buffalo Bresaola
250g Buffalo Ricotta
20g pine nuts
1 fresh cucumber
Herbs, as needed
EVO Oil, as needed
Whisk the Buffalo Ricotta with the herbs and the finely chopped pine nuts.
In the meantime, cut the Campania Buffalo Bresaola very thinly, and stuff the slices with the cream.
Now wrap each slices to obtain a cone, arrange them on a serving platter and serve with cubed fresh cucumber and a drizzle of EVO Oil.
Voilà! Your appetizer is ready!