Bresaola Bundles with Spinach, Bitto, and Anchovy Sauce 🧀🥬 | Valtellinese Gourmet Recipe
A light, refined, and surprisingly tasty proposal from the chefs of the Ristorante Lanterna Verde di Villa di Chiavenna. These Bresaola della Valtellina IGP bundles enclose a heart of spinach, aged Bitto, Taggiasca olives, and hazelnuts, all wrapped in a thin slice of bresaola.
An elegant and balanced dish, perfect for a gourmet appetizer or a light dinner. Pair with a glass of Sassella – Valtellina Superiore DOCG to enhance every nuance of flavor. 🍷💫
🛒 Ingredients for 4 people
- 300 g of Bresaola della Valtellina IGP
- 100 g of aged Bitto cheese
- 100 ml of milk
- 1 container of fresh spinach (about 125 g)
- 4 anchovy fillets in oil
- Extra virgin olive oil to taste
- 20 Taggiasca olives
- 20 toasted hazelnuts
👨🍳 Preparation
- Prepare the bundles: divide the slices of bresaola into 4 portions and place them on cling film, creating a circular layer on each sheet.
- Prepare the filling: in a small bowl, blend the anchovies with a drizzle of extra virgin oil to obtain a flavorful cream.
- Season the fresh spinach with the anchovy cream and add the cut Taggiasca olives and the coarsely chopped hazelnuts.
- Stuff the bundles: place a portion of the spinach mixture and a grating of Bitto cheese, previously softened with a splash of warm milk if you desire a creamy note, in the center of each bresaola sheet.
- Close the bundles by wrapping the cling film and tightening it to obtain a compact, rounded shape.
- Serve the bundles cold or at room temperature, as an appetizer or light second course.
🍷 Recommended Wine
Sassella – Valtellina Superiore DOCG
An elegant Valtellinese red that pairs perfectly with the savoriness of the bresaola and the softness of the Bitto.
The image of the dishes is purely indicative and may not necessarily correspond accurately to the recipe
