Cucumber rolls
- Energy Kcal 187
- Carbohydrates g 4.6
- of which sugars g 4.6
- Protein g 22.3
- Fats g 8.8
- of which saturated fat g 4.99
- Fiber g 0.9
- Cholesterol mg 66
- Sodium mg 1111
- Gluten Free
- Difficulty: Very easy
- Prep time: 20 min
- Makes: 12 pieces
- Cost: Low
PRESENTATION
Bring a fresh twist to your summer meals with cucumber rolls straight from Northern Italy. Seriously, these are a must-try. Known locally as rotolini di cetrioli, these rolls are a staple at parties and family tables in the Valtellina area—where bresaola is as beloved as pasta. Imagine the crisp cucumber, thin slices of bresaola, and a creamy ricotta filling. And the lemon zest and mint? They really wake up your taste buds. The tangy ricotta and zesty lemon pair perfectly with the salty, rich bresaola—making these cucumber roll-ups an ideal choice for hot afternoons or relaxed gatherings. People love how the cucumber stays cool and crunchy, while the filling is smooth and creamy.
Mixing up your cucumber roll recipes is part of the fun—some folks swap bresaola for prosciutto or even smoked salmon for a different twist. Which is great. But the classic Valtellina version holds on to tradition. And look, these cucumber sushi rolls might remind you of kappa maki, but the Italian flair is all about the cured beef and herby ricotta. They're so light you can enjoy several without feeling heavy—way better than other snacks. For sure. Anyone who loves easy appetizers will enjoy experimenting with the fillings, perhaps adding a bit of chopped walnuts or sun-dried tomatoes for extra flavor.
Serving these cucumber roll-ups at a picnic or on a patio with friends gives you a taste of Northern Italian summer without much fuss—just cool, fresh, and super easy to enjoy. With each tender bite and burst of fresh Italian flavors, it's no wonder these cucumber roll appetizers are a big hit when the weather heats up. Pair them with a glass of chilled white wine, and you’ve got the perfect setup for a leisurely afternoon. Enjoy these great rolls and savor the core of a beautiful Northern Italian summer—really, really satisfying!
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- INGREDIENTS
- Ingredients for 12 rolls
- Cucumbers 1 - large
- Bresaola 12 slices
- Cow's milk ricotta cheese ¾ cup (200 g)
- Lemon peel 1
- Black pepper to taste
- Fine salt to taste
- Mint to taste
How to prepare Cucumber rolls
To make the cucumber rolls, start by sieving the ricotta to make it creamier. Take a bowl and place a sieve that more or less matches the bowl on top. Push the ricotta through the sieve using a spatula or a spoon until you get a smooth, creamy mixture 1. If the ricotta does not seem soft and compact enough, try passing it through the sieve again. After washing the lemon thoroughly (we recommend using unwaxed/untreated lemons), grate the zest directly into the bowl with the ricotta 2. In the meantime, rinse and finely chop the mint leaves 3. Remember to set a few leaves aside for the final garnish.
Add the chopped mint to the creamy ricotta and the grated lemon zest 4 and mix until you obtain a uniform mixture, then salt and pepper to taste (5-6). Keep it refrigerated, covered with plastic wrap, until ready to use.
At this point wash and peel the cucumber (weighing about 7 oz (200 g)) 7, then slice it lengthwise with a mandoline, trying to create slices thin and flexible enough to be rolled 8. If you don’t have a mandoline, you can still slice the cucumber lengthwise with a fairly sharp knife, taking great care. Salt each cucumber slice 9.
After transferring the ricotta, grated lemon zest and chopped mint mixture into a piping bag, pipe it onto the salted cucumber slices 10. Separately, cut a slice of bresaola in half 11 and lay it on the cucumber slice, pressing it onto the layer of ricotta cream previously spread 12.
Place another layer of the ricotta mixture on top of the bresaola slices 13 and begin to roll everything up carefully, making sure the creamy mixture adheres well to the cucumber slice until you form a small roll 14. Your cucumber rolls are ready 15: arrange them on a serving plate and garnish with the mint leaves you reserved!