Millefeuille of Bresaola della Valtellina PGI 2017-07-18T22:44:30+00:00

Project Description

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OUR CULINARY SUGGESTIONS

Millefeuille of Bresaola della Valtellina PGI


Millefeuille of Bresaola della Valtellina PGI


Ingredients


MILLEFEUILLE OF BRESAOLA DELLA VALTELLINA PGI

Ingredients for 4 people:
16 slices Bresaola della Valtellina IGP Punta d’Anca Rigamonti
150g Robiola cheese
1 bunch of rocket
Untreated lemon peel
3 tbsp. pistachios
Extra virgin olive oil
Salt and pepper to taste

Procedure


MILLEFEUILLE OF BRESAOLA DELLA VALTELLINA PGI

In a bowl mix the robiola with the knife-chopped pistachios (keep some aside to decorate the dish) the lemon peel, salt and pepper. Make the millefeuille helping yourself with a dough cutter. Lay a slice of Bresaola della Valtellina IGP Punta d’Anca Rigamonti, a little robiola with the pistachios and a few leaves of rocket, start again with the Bresaola until each portion is complete. Before serving drizzle with extra virgin olive oil, a few pistachios kept aside and curls of lemon peel.

Recipes


OUR CULINARY SUGGESTIONS