Carne Salada rolls with herbs-cheese

Mountain flavors for appetizing aperitifs

 Process:

  Stuffing:
Work the cheese with a fork in a bowl, until the dough is soft and homogeneous.
Crumble the rocket leaves, add them to the cheese and add the hot pepper.
Mix all together.

  Rolls:
Spread the cheese on the meat slices and roll them; tie them with the chives.

  Finishing touch:
Arrange the rolls on a plate and keep them cool for 30 minutes.
Prepare a vinaigrette, emulsifying the oil with the balsamic vinegar in a small bowl.
Add salt and pepper (q.s.).
Garnish the meat rolls with the remaining chives and parsley, sprinkle with the prepared vinaigrette and serve immediately.