Buon appetito.
Try Bresaola in the new Robustellini recipes.
Bresaola dates back to ancient times. We don't know exactly how it was eaten: if it was simply sliced and used in a sandwiches or if a dressing was used. Bresaola has only recently been rediscovered in Lombardy and now its fame is spreading through Italy and abroad. Everybody knows the best way to enjoy it; sliced wafer thin on individual plates with a little olive oil dressing and pepper. Some prefer to add a few drops of lemon juice, whilst other don't recommend it. We wanted to add a personal touch so we asked a famous gastronomes to give us some new recipes. You will be able to prepare some marvelous, elegant dishes that will amaze your guest. These delicacies will make you fall in love with this wonderful Valtellina product.
Bresaola
del buongustaio
Bresaola
in fiore
Bresaola
alla raffinata
Bresaola
con salsa piccante e sedano
Bresaola
in salsa d'acciughe
Bresaola
e carciofi
Bresaola del buongustaio
Ingredients for 4 people:
300 g. of Bresaola finely sliced
200 g. of ovule mushrooms
1 lemon
½ glass of olive oil
50 g. of parmesan cheese
salt
pepper
Squeeze the lemon and put the juice in a small bowl together with the olive oil, a pinch of salt some freshly ground pepper and beat with a fork until the mixture is smooth. Put the Bresaola onto 4 individual plates and dress with this sauce. Add some clean sliced mushrooms, sprinkle with flakes of parmesan cheese and serve immediately.
Ingredients for 4 people:
300 g. of Bresaola finely sliced
150 g. of button mushrooms
1 can of sweetcorn
1 lemon
1 small bunch of fresh chives or rocket salad
½ glass of olive oil
2 spoons of mustard
1 glove of garlic
salt
pepper
Clean and slice the mushrooms thinly. Put them in a bowl with some water and the juice of half a lemon. Clean the garlic, the chives or rocket salad and chop them finely together. Add the mustard, the juice of half a lemon, the olive oil, salt and pepper to taste and beat until smooth. Put the Bresaola onto a serving dish, slightly overlapping the slices. Place the sliced mushrooms, which have been drained and dried, on top. Arrange them in circles with the mushrooms stalks towards the center so that they look like petals of a flower. Drain the sweetcorn of its liquid and place at the center of the dish. Dress with the previously prepared sauce and serve immediately.
Ingredients for 4 people:
300 g. of Bresaola finely sliced
80 g. of smoked salmon
1 spring of fresh parsley
1 lemon
½ glass of olive oil
1 spoon of vodka
pepper
Slice the salmon in small, thin pieces and place in
a bowl together with the lemon juice, the vodka and the olive oil. Beat until
smooth then add the finely chopped parsley and pepper and beat again. Arrange
the Bresaola on a serving dish, spread the sauce on top and chill for twenty
minutes in the fridge. Serve with fresh salad.
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Bresaola
con salsa piccante e sedano
Ingredients for 4 people:
300 g. of Bresaola finely sliced
1 cup of cream
1 spoon of mustard
1 spoon of ketchup
3-4 drops of Worcestershire sauce
1 spoon of brandy
1 white celery
salt
pepper
Put the mustard, salt, pepper, brandy, Worcestershire sauce, ketchup and cream in a bowl. Beat together with a fork until smooth. Cover the bowl and leave it in the fridge for half an hour. Wash and dry the celery. Using only the more tender stalks, slice into thin rings. Arrange the Bresaola on a serving dish, spread the prepared sauce on top and decorate with the celery rings. Serve immediately.
Ingredients for 4 people:
300 g. of Bresaola finely sliced
4 anchovy fillets in oil
2 spoons of pickled capers
1 spring of fresh parsley
2 hard boiled eggs
1 small onion
2 spoons of vinegar
5 spoons of olive oil
pepper
Peel the eggs and mash them in a bowl with a fork. Add the parsley, onion, anchovy fillets and capers which have been previously chopped. Next add the vinegar, olive oil and pepper then beat until very smooth. Arrange the Bresaola on individual plates, overlapping the slices, dress with the prepared sauce and leave in the fridge for half an hour. Serve with a potato salad.
Ingredients for 4 people:
300 g. of Bresaola finely sliced
4 artichokes
50 g. of parmesan cheese
2 spoon of mustard
½ glass of olive oil
1 lemon
salt
pepper
Clean the artichokes carefully but discard the tough outer leaves. Put them in a bowl with some water and the juice of half a lemon and leave to soak for half an hour. Drain, then put them in a saucepan and boil in salted water until tender. Leave the artichokes to drain with the tips pointing down and gently press the leaves open. Put the mustard in a bowl with the lemon juice, a pinch of salt and pepper and beat the ingredients with fork. Continue beating whilst slowly adding the olive oil until the sauce is smooth. Arrange the Besaola on individual plates. Place an artichoke in the middle of each plate after having removed any hard center core. Sprinkle with flakes of parmesan cheese and serve immediately with the prepared sauce.