Gather the cream cheese, chopped basil and parsley, salt, and pepper in a small bowl.
Mix everything well until you get a smooth cream.
Spread the cream over the slices of bresaola.
Roll the slices onto themselves to form rolls.
Seal each roll in the center with a chive stem.
Serve the rolls fresh, possibly accompanied by a mixed salad and toasted bread.
Cover them with a sheet of plastic wrap and keep them in the fridge until serving time.
For a crunchy touch, add walnut kernels, almond flakes, or pistachio granules. For a more intense flavor, add chopped olives, sun-dried tomatoes, or basil pesto.
Italia, Lazio
| Energy (kcal) | 82.31 |
| Carbohydrates (g) | 1.11 |
| of which Sugars (g) | 1.11 |
| Fat (g) | 2.12 |
| of which Saturates (g) | 0.83 |
| Protein (g) | 13.53 |
| Fiber (g) | 1.29 |
| Sale (g) | 0.6 |
