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Mediterranean red prawns, heart of palm, lamb's lettuce, Bresaola della Valtellina
4
15min
Federico Quaglia
Red prawns, heart of palm, lamb's lettuce, and Valtellina bresaola with a mustard citronette: a fresh, light appetizer ready in just a few minutes.
240 g of bresaola
160 g of raw Mediterranean red prawns
80 g of heart of palm
120 g of lamb’s lettuce
60 ml of olive oil
30 ml of lemon juice
80 g of mustard
In a bowl, whisk together the olive oil, mustard and lemon juice until you obtain a light, creamy citronette.
Arrange the raw shrimp, sliced palm heart, valerian and bresaola on the plate. Season to taste with the mustard citronette.
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.
