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Tuna, Bresaola della Valtellina, caper flowers, and zabaglione.
4
15min
Federico Quaglia
A refined and gluten-free dish: fresh tuna, Valtellina Bresaola, and caper flowers, accompanied by a savory zabaglione made with white Vermouth.
240 g of Bresaola
120 g of fresh tuna
40 g of chopped capers
40 g of caper flowers
2 eggs
Salt and pepper
60 ml of white Vermouth
In a bowl over a double boiler, whisk the eggs with the white Vermouth, a pinch of salt, and a sprinkle of pepper, until you obtain a frothy and velvety cream.
Arrange the Bresaola, thinly sliced fresh tuna, chopped capers, and caper flowers harmoniously on a plate. Finish with the Vermouth zabaglione, either gently poured over the dish or served 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.
