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Sandwich with bresaola della Valtellina, rocket, parmesan and pineapple
1
10min
Sara Milletti
A tasty and refreshing sandwich with Valtellina bresaola, arugula, grana cheese, and pineapple—a sweet and savory combo, perfect for summer days.
1 durum wheat bread ciabatta
1 handful of rocket
3 slices of pineapple
70 g of bresaola
grana padano flakes
extra virgin olive oil
Wash and gently dry the arugula. Cut the pineapple slices into small chunks. Lightly warm the bread for extra crispness, then slice it horizontally.
Layer the bottom half of the bread with bresaola, arugula, grana shavings, and pineapple. Drizzle with extra virgin olive oil, close the sandwich, and enjoy right away.
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.
