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Refreshing pasta salad with Bresaola della Valtellina I.G.P. and mango.
1
20min
Citterio
Try this summer pasta salad with Bresaola della Valtellina I.G.P., fresh mango and coriander. A light, colourful dish ready in just 20 minutes.
1 pack 120g Tagliofresco Bresaola della Valtellina I.G.P.
1 mango
400g short pasta (e.g. fusilli)
Salt
Pepper
Extra virgin olive oil
Coriander to taste
Cook the pasta in salted boiling water until al dente, drain and rinse under cold water to cool. Dice the mango and slice the bresaola into thin strips.
Combine the pasta, mango and bresaola in a large bowl. Season with olive oil, salt, pepper and finely chopped coriander. Mix well, chill for a few hours and serve cold.
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.
