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Melon gazpacho with bresaola and goat cheese
4
25min
Sara Milletti
A refreshing summer gazpacho made with melon, topped with bresaola, fresh goat cheese and toasted sesame. Light, elegant and full of flavor.
800g cantaloupe melon flesh
100g stale sesame bread
80g water
40g white wine vinegar
160g bresaola, cut into julienne
80g fresh goat cheese
20g sesame seeds
salt
pepper
extra virgin olive oil
Soak the bread in water and vinegar. Dice the melon and place it in a blender. Add soaked bread, salt, pepper, and a drizzle of olive oil. Blend until smooth and refrigerate for at least 2 hours.
Toast the sesame seeds in a dry pan. Serve the chilled gazpacho in 4 bowls, topping with bresaola strips, goat cheese balls, and sesame seeds.
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.
