Bresaola with pears, fennel, and Bitto: light and refined appetizer 🧀🍐
Discover a fresh, tasty appetizer rich in contrasts: bresaola with pears, fennel, and Bitto DOP, enriched with a citrus note and served with toasted whole grain bread. A simple yet impactful recipe, perfect to start a meal with flavor and lightness!
🛒 Ingredients for 4 people
- 180 g of Bresaola della Valtellina IGP
- 120 g of young Bitto DOP, cut into cubes
- 1 William pear
- 1 fennel
- 1 small celery root
- 1 bunch of fresh parsley
- The juice of 1 lemon
- 1 tablespoon of extra virgin olive oil
- Salt and black pepper to taste
👩🍳 Preparation
- Wash and slice thinly the fennel and pear. Cut the celery root into julienne and gather everything in a large bowl.
- Drizzle with half of the lemon juice to prevent the fruit and vegetables from oxidizing.
- Add the cubed Bitto cheese and mix gently.
- Prepare an emulsion by mixing the remaining lemon juice with the extra virgin olive oil, a pinch of salt, and freshly ground black pepper.
- Place the mixed vegetables on the plates and lay on top the slices of Bresaola della Valtellina IGP, either rolled or arranged in a fan shape.
- Dress with the lemon emulsion and finish with a sprinkle of fresh chopped parsley.
- Serve immediately, accompanying with toasted whole grain bread to taste.
🍷 Recommended wine
Valtellina Superiore Valgella DOCG – a structured and aromatic red that enhances the delicacy of the bresaola and the complexity of the Bitto.
The image of the dishes is purely indicative and may not necessarily correspond exactly to the recipe
