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Red prawn wrapped in Valtellina bresaola with burrata
4
10min
Sara Milletti
Red prawn wrapped in Valtellina bresaola over a bed of burrata. A stylish appetizer ready in 10 minutes with bold and elegant flavors.
4 red prawns
4 slices of bresaola
80 gr of burrata
Peel the red prawns, keeping the tail, and carefully remove the vein with a knife or toothpick.
Wrap each prawn with a slice of bresaola, spoon some burrata into a small glass and place the prawn on top.
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.
