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Bresaola della Valtellina with fennel, pears, Tuscan pecorino cheese, and toasted sesame seeds.
4
10min
Citterio
The Bresaola from Valtellina pairs with the crunchiness of fennel, the sweetness of pears, and the saltiness of Tuscan pecorino, with the aromatic touch of toasted sesame seeds. A fresh and balanced dish, perfect for any season.
12 slices of Bresaola della Valtellina Citterio
1 large fennel
1 ripe but firm pear
80 g Tuscan pecorino cheese in flakes
1 tablespoon sesame seeds
Juice of ½ lemon
Extra virgin olive oil to taste
Salt and pepper to taste
Wash the fennel and slice it thinly using a mandoline. Cut the pear into thin slices and drizzle with lemon juice to prevent browning.
In a non-stick pan, toast the sesame seeds for a few minutes until they release their aroma, being careful not to burn them.
Arrange the slices of bresaola on a serving plate, add the fennel and pear, then scatter the pecorino shavings on top.
Drizzle with extra virgin olive oil, lightly season with salt and pepper, and finish with the toasted sesame seeds. Serve immediately.
Casa Citterio
Citterio’s Valtellina IGP Bresaola is made from a rigorous selection of the finest meats and a production process that respects traditional methods.
The slow aging process, combined with a perfect balance of spices, gives this product a delicate taste and an unmistakable aroma.
