Ingredients (for 4 people)
Place in the blender the cream cheese, grated Pecorino, the basil and finely-chopped chives, making sure to set aside a few leaves, and blend for 30 seconds. Put the cream in a bowl and add the rest of the chopped chives, the salt and pepper, and mix together.
Put in the fridge for at least 1 hour. Then, using a spatula, spread the cheese mixture on the slices of bresaola neatly laid out on a serving board. Roll the filled slices and seal them with the blades of chives which you have kept aside.
Serve the bresaola roulades on a serving board with grissini (bread sticks).