Salad of bresaola of Valtellina i.g.p.
BEER PAIRING:
3 Luppoli.
3 Luppoli.
DISCOVER
PORETTI 3 Luppoli >>
Recipe ingredients:
(for 4 people)
15 slices of Bresaola of the Valtellina i.g.p.
A dried apricot
50 g of mint
3 small mushrooms
3 sprigs of endive salad
Extra virgin olive oil to taste
Salt to taste
Pepper to taste
Preparation:
Cut into strips three slices of Bresaola of Valtellina. Wash and dry the escarole salad. Wash the mushrooms and cut them into strips. Browse the mint. Rehydrate slightly apricot soaking in water at room temperature and cut into segments.
Presentation:
Compose the palte randomly distributing first tufts of endive salad, so the mushroom slices, the slices of apricot and Bresaola of Valtellina (the slices first and then the entire remaining strips). Finally, add the mint and season with extra virgin olive oil, salt and fresh ground pepper at the serving time.
