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Sandwich with bresaola della Valtellina, stracciatella and olive paté
1
10min
Sara Milletti
Gourmet sandwich with bresaola della Valtellina, creamy stracciatella, green olive pâté, and toasted almonds. A quick, flavor-packed bite in just 10 minutes.
1/2 durum wheat loaf
10 g peeled almonds in flakes
30 g green olive paté
80 g stracciatella
70 g bresaola
Toast the sliced almonds in a non-stick pan until golden and crunchy, then set them aside. Cut the baguette in half lengthwise and spread the green olive pâté on the bottom half.
Add spoonfuls of stracciatella over the pâté, then layer with slices of bresaola. Finish with the toasted almonds and close the sandwich with the top half of the bread. Serve immediately for a simple yet flavorful bite.
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.
