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Rye and aniseed bread with Bresaola della Valtellina.
1
10min
Federico Quaglia
A gourmet sandwich with rye and aniseed bread, Bresaola, Robiola cheese, lemon jam, and balsamic vinegar: a refined mix of intense and contrasting flavors.
Toast the bread: place the slices of rye and aniseed bread in the oven for a few minutes, until they are crispy on the outside but still soft on the inside.
Assemble with balance: on one slice, layer the Bresaola and a few drops of balsamic vinegar; on the other slice, spread the Robiola cheese and a thin layer of lemon jam. Combine the two halves and serve with a touch of balsamic vinegar on the side.
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.
