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Mushroom salad with flakes of Bagoss cheese and Bresaola della Valtellina.
4
15min
Federico Quaglia
A light and aromatic dish: raw mushroom salad with flakes of Bagoss cheese, Bresaola from Valtellina, and a touch of fresh herbs and citrus vinaigrette.
240 g of Bresaola
120 g of champignon mushrooms
80 g of Bagoss cheese flakes
Fennel tops and dill
Wash and finely slice the champignon mushrooms. Cut the Bagoss cheese into thin flakes and set aside the Bresaola and fresh herbs (fennel tops and dill).
Arrange the mushrooms, Bresaola, and Bagoss cheese on a plate. Add the aromatic herbs and finish with a citrus vinaigrette to bring freshness and brightness to the dish.
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.
