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Bresaola with Fennel, Pears, Pecorino and Toasted Sesame
4
10min
Sara Milletti
A light and elegant dish with Valtellina bresaola, thinly sliced fennel, diced pear and pecorino, and toasted sesame. Ideal as a starter or light meal.
280 g of bresaola
1 fennel bulb
1 pear
160 g of semi-aged Tuscan pecorino
Sesame seeds
Extra virgin olive oil
Toast sesame seeds in a small non-stick pan. Meanwhile, peel the pear, sprinkle with lemon juice, and dice or slice it.
Wash the fennel and slice it very thinly. Cube the pecorino.
Arrange the bresaola slices on a serving plate. Add pear, fennel, pecorino cubes, toasted sesame seeds, and a drizzle of olive oil. Serve immediately.
Tagliofresco
Only Bresaola produced in the province of Sondrio can be called Bresaola. In these valleys, the fresh, dry and aromatic air that blows from the Alps meets the warmer air at the bottom of the valley, creating ideal conditions for seasoning the product. This is where Citterio produces its Bresaola with care and passion. Citterio's Valtellina Bresaola in its "tagliofresco" package seems just sliced; many soft slices immediately ready for a tasty and light meal. Only 2% fat.
