Crunchy baskets with Bresaola, feta, and fresh pinzimonio
If you are looking for an original idea for a light and impressive summer appetizer, these crunchy baskets with Bresaola from Valtellina IGP are the perfect solution. A homemade base (or with ready-made fillo pastry) encloses a delicious pinzimonio made with fruit, crunchy vegetables, feta, and bresaola, all completed with a fresh lemon emulsion. Discover how to prepare them step by step.
Serves 4
Ingredients
For the pastry:
- 130 g of flour 00
- 70 g of water
(alternatively: 200 g of ready-made fillo pastry)
For the pinzimonio:
- 160 g of Bresaola from Valtellina IGP
- 100 g of feta
- 20 g of extra virgin olive oil
- 3-4 sticks of celery
- 1 green apple
- 1 mango
- 1 head of curly lettuce
- 1 lemon
- 1 sprig of fresh mint
Preparation
- Prepare the base of the baskets: in a bowl, mix the flour 00 with the water until you obtain a soft and smooth dough. Form a ball, cover it with plastic wrap (or an airtight container) and let it rest for 40 minutes at room temperature.
- Roll out the dough with a rolling pin to a thickness of 2-3 mm and cut out eight squares. Stack them two by two to obtain 4 pairs.
- Invert 4 pudding molds or small bowls on a baking tray and place one pair of squares on top of each, pressing gently to shape. Bake in a static oven at 180°C for about 12-14 minutes. Once baked, allow to cool completely.
- Prepare the pinzimonio: cut the celery into thin strips (you can use a vegetable peeler) and soak it in cold water with a few drops of lemon. Do the same with the green apple, sliced finely.
- Cut the mango in half, remove the pit and cut the flesh into cubes. Also cut the feta into small cubes and the Bresaola from Valtellina IGP into thin strips.
- Assemble the baskets: place the curly lettuce at the bottom of the basket, then add the well-drained celery, apple, and mango. Finish with the bresaola and the cubes of feta.
- Dress with an emulsion made by mixing extra virgin olive oil and lemon juice. Garnish each basket with a few leaves of fresh mint.
Source: Consortium for the protection of Bresaola from Valtellina
The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
