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Valtellina Bresaola Millefeuille with Goat Cheese and Edible Flowers
4
20min
Federico Quaglia
A refined starter: layers of bresaola, bitter greens and chive-infused goat cheese, topped with edible mountain flowers for a rustic, colorful touch.
120 g mixed wild salad greens (e.g., borage, dandelion, red kale)
Edible wild flowers (e.g., dandelion, violet…)
100 g goat cheese
Finely chopped chives
Extra virgin olive oil, salt, pepper to taste
A few drops of lemon
240 g Valtellina bresaola
Mix goat cheese with chives, oil, salt, and pepper until smooth. On a serving board, layer bresaola, wild salad, seasoning, and dollops of goat cheese cream, building a millefeuille.
Finish with edible flowers to decorate and enrich flavors. Serve immediately.
Note on edible flowers: Flowers like dandelion, violet, borage, and nasturtium are edible – they add color, flavor, and nutrients. Always use pesticide-free certified edible flowers, wash gently, and remove non-edible parts.
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.
