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Girandole Di Frittata, Bresaola E Formaggio Di Capra

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“A great finger food recipe from the magazine La Cucina Italiana. Serves 4-6 as a nibble with some drinks or 2 as a main dish.”
READY IN:
20mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a bowl, mix milk and eggs with a pinch of each salt and pepper.
  2. Melt 1 tbsp butter in a hot skillet of 22 cm. Add half of the egg mixture and fry a crepes.
  3. Add some more butter and fry with the remaining egg mixture a second crepes. Let crepes cool.
  4. When cold, spread each crepes with the fresh goat cheese, top with some arugula leaves and finally with the bresaola.
  5. Roll tightly and cut diagonally into finger-thick slices.
  6. Serve on a plate garnished with some arugula leaves.

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