Bresaola Fagottini with Goat Robiola and Blueberries 🫐🥩 | Light and Refined Appetizer
If you are looking for an elegant, fresh, and surprising appetizer, this recipe is perfect for you! The Bresaola from Valtellina IGP fagottini with goat robiola and blueberries are an explosion of delicate and contrasting flavors: the fruity sweetness of the blueberry meets the creaminess of the robiola and the savoriness of the bresaola, in a perfect balance 🌿✨
Easy to prepare and beautiful to serve, they are the right idea for a spring aperitif, a light dinner, or a gourmet appetizer that will amaze your guests.
🛒 Ingredients for 4 people
- 250 g of Bresaola from Valtellina IGP
- 200 g of goat robiola
- Fresh chives to taste
- Fresh blueberries
- 1 drizzle of extra virgin olive oil
- A pinch of salt
👩🍳 Preparation
- Wash the blueberries well, then set aside one whole for each fagottino.
- Cut the remaining blueberries into four wedges, to obtain small pieces.
- In a bowl, mix the goat robiola with a drizzle of extra virgin olive oil, a pinch of salt, and the cut blueberries. Work until you get a smooth and velvety cream.
- Take a slice of bresaola, fill it with a spoonful of robiola cream, then fold it into a fagottino.
- Tie each fagottino with a piece of fresh chives, being careful not to break it.
- Finally, decorate each fagottino with a whole blueberry placed in the center, as a finishing touch.
💡 Serve the fagottini cold, on a bed of fresh salad or on a rustic cutting board for a scenic effect!
The image of the dishes is purely indicative and may not necessarily correspond exactly to the recipe
