Some tasty recipes

 

Good appetite with new Robustellini recipes to taste its Bresaola!

RecipesThe origins of Bresaola are lost in time. We do not know how to then be enjoyed; If as a regular sliced with whom make tasty sandwiches or if already being topped. Is not much that the Bresaola is known in the Lombardia and only now is beginning to assert itself throughout Italy and in some foreign countries. Everyone is known as taste it; cut into very fine slices, stretched out on individual plates topped with fine olive oil pepper. Some squeezing a little lemon, others decidedly are not. We wanted to do more; Here are some new recipes for which we have troubled himself an illustrious Gastronome. You will have the possibility to create delicious dishes and stylish rooms that will impress you and your guests. Refined and sophisticated dishes that will make you fall in love with this wonderful dish of Valtellina.

 

Bresaola gourmet

Bresaola del buongustaioIngredients for 4 people
300 g finely sliced Bresaola, 200 g. Caesar’s amanita, lemon, ½ Cup of olive oil, 50 g Parmesan, salt, pepper.

Preparation
Squeeze the lemon and gather the juice in a terrinetta, add olive oil, a pinch of salt and a generous grinding of pepper and beat with a fork until you have a smooth emulsion. You are then finely sliced Bresaola on four individual dishes, dress with the prepared sauce, garnish with Caesar’s amanita, cleansing and thinly sliced, and the parmesan, and bring right to the table.

 

Bresaola in bloom

Bresaola in fioreIngredients for 4 people
300 g of Bresaola sliced finely, 150 g mushrooms, 1 tin of sweetcorn, lemon, 1 bunch of chives or arugula, ½ glass of olive oil, 2 tablespoons mustard, 1 clove of garlic, salt, pepper.

Preparation
Carefully clean the mushrooms, finely slice them up and immerse them in a bowl filled with salted water with the juice of half a lemon. Clean the garlic and chives or Arugula and chop finely with a Crescent, collecting what obtained in a bowl. Add the mustard, the juice of half a lemon, olive oil, salt and a handful of pepper, beat the ingredients with a fork until you have a smooth sauce. You have then the Bresaola on a big dish overlapping the slices slightly. Garnish with the sliced mushrooms, well drained and dried, is arranged in concentric circles with the stems facing the Center, how to form the corolla of a flower. Drain liquid from corn preserves and place a dome in the Centre of the plate on mushrooms, seasoned with the prepared sauce and serve immediately.

 

Bresaola, a refined

Bresaola alla raffinataIngredients for 4 people
300 g finely sliced Bresaola, 80 g of smoked salmon, 1 bunch of parsley, 1 lemon, ½ glass of olive oil, 1 tablespoon of vodka, pepper.

Preparation
Finely chopped salmon, reach into or in a bowl and add the lemon juice, vodka and 1 tablespoon olive oil. Stir well with a whisk to obtain a homogeneous sauce then add the finely chopped parsley, a handful of pepper and whisk again. Finally, arrange the Bresaola in a large serving dish, cover with the prepared sauce and let it sit for about 20 minutes in the refrigerator, then served accompanying it with a fresh seasonal salad.

 

Bresaola with hot sauce and celery

Bresaola con salsa piccante e sedanoIngredients for 4 people
300 g of finely sliced Bresaola .1 cup of cream, 1 tablespoon of mustard, 1 tablespoon ketchup sauce, 3-4 drops of Worcestershire sauce, 1 tablespoon of cognac, 1 plant of white celery, salt, pepper.

Preparation
In a bowl put the mustard, a pinch of salt, a handful of pepper, cognac, Worcestershire sauce, ketchup sauce and cream. Beat with a fork until you obtain a homogeneous sauce, then cover the bowl and put it in the refrigerator lasciandovela half an hour. Clean the celery, eliminating most woody stems, wash those cutest, dry them and cut them into very thin slices. After that, you have the Bresaola in individual dishes, overlapping the slices slightly, dress with the prepared sauce, garnish with celery slices and serve immediately.

 

Bresaola in a souce of anchioves

Bresaola in salsa di acciugheIngredients for 4 people
300 g of Bresaola finely sliced 4 anchovy fillets in olive oil, 2 tablespoons pickled capers, 1 bunch parsley, 2 eggs, 1 small onion, 2 tablespoons of vinegar, 5 tablespoons of olive oil, pepper.

Preparation
Peel the boiled eggs and mash with a fork in a bowl, add finely chopped parsley, onion, anchovies and capers. Then add the vinegar and olive oil, flavored with a pinch of pepper and whisk all ingredients until you have obtained a sauce as smooth as possible. Arrange the bresaola on individual plates, slightly overlapping the slices, toss with the sauce and let marinate in refrigerator for half an hour. Serve with a side of boiled potatoes in a salad.

 

Bresaola whith artichokes

Bresaola e carciofiIngredients for 4 people
300 g of Bresaola thinly sliced, 4 artichokes, 50 g. parmesan, 2 tablespoons mustard, ½ cup olive oil, 1 lemon, salt, pepper.

Preparation
Carefully cleanse the artichokes by removing the tough outer leaves, dip them in a bowl of water acidulated with the juice of half a lemon and then let them boil in a saucepan full of salted boiling water for a few minutes, just long enough to to soften the leaves. Drain the artichokes and then leave to drain upside down, pressing gently to open the leaf rosette. Put the mustard in a bowl with the juice of half a lemon, a pinch of salt and a pinch of pepper, beat the ingredients with a fork and then add a drizzle of olive oil, continuing to whisk until you have obtained a smooth sauce. Finally you have the Bresaola on individual plates slightly overlapping the slices. At the center of each dish have an Artichoke (from which you removed the center where there was hay), distributed all around the shaved Parmesan, dressed with the sauce and serve immediately.

 

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