1: Start by preparing the filling of the involtini: mix robiola, rucola, and a pinch of pepper in a bowl.
2: Lay out the bresaola slices on a flat surface.
3: Place a spoonful of the filling on one end of each bresaola slice.
4: Roll up each slice tightly to form an involtino.
5: Arrange the involtini on a plate and garnish with Grana Padano shavings.
6: Drizzle with extra virgin olive oil and sprinkle with salt before serving.
