🥔 Potato Millefoglie with Bresaola della Valtellina IGP and mountain herbs
A recipe from Chef Stefano Masanti, fresh and refined, ideal as a light summer gourmet appetizer 🌸🧑🍳
Introduction
When the simplicity of mountain potatoes meets the elegance of Bresaola della Valtellina IGP, a surprising dish is born: Potato Millefoglie with bresaola and silene sauce.
Crafted by star chef Stefano Masanti, this recipe is a perfect example of high local cuisine, where the authentic taste of Valtellinese ingredients is enhanced with creative touches, such as shiso and wild herb sauce. A light, crunchy, and fragrant appetizer, perfect even on hot summer days ☀️
📝 Ingredients
- Mountain potatoes, thinly sliced with a mandoline
- Bresaola della Valtellina IGP, thin slices
- Fresh shiso (or classic basil as an alternative)
- Silene vulgaris (leaves and flowers)
- Extra virgin olive oil from Lake Como
- Salt to taste
👨🍳 Step-by-step preparation
- Slice the potatoes into very thin slices using a mandoline.
- Arrange them on parchment paper, lightly salt and cook in the microwave at maximum power for 3 minutes.
- The potatoes will become crispy and light, similar to chips.
- Prepare the silene sauce by blending leaves and flowers of silene vulgaris with a drizzle of extra virgin oil until achieving a homogeneous and bright green cream.
- Assemble the millefoglie by alternating:
- a layer of potato chips,
- Bresaola della Valtellina IGP gently folded for volume,
- and a dollop of herb sauce.
- Garnish with small leaves of fresh shiso or basil.
- Finish with a drizzle of Lake Como oil raw.
🍽️ Chef's tips
- You can serve the millefoglie in individual portions on slate or white ceramic plates for an elegant touch.
- Silene vulgaris is an edible wild plant commonly used in Alpine cuisine: if you can't find it, substitute it with baby spinach or arugula.
The image of the dishes is purely indicative and may not exactly correspond to the recipe
📚 Recipe from "Calendario Valtellinese 2018" – Chef Stefano Masanti
