🍞 Millestrati with Valtellina Bresaola, mustard, and fennel
An elegant and tasty appetizer, perfect to serve with a Valtellina Superiore DOCG Inferno 🧄🫒🍷
Introduction
The millestrati with Valtellina Bresaola IGP is an appetizer with a great visual impact and surprising taste. Thin slices of toasted bread, mustard cream, and Bresaola alternate in a layered construction that combines crunchiness and softness, all enriched by the scent of aromatic herbs and the freshness of raw fennel.
An original idea, quick to prepare but that impresses with its elegant presentation. Pair it with a Valtellina Superiore DOCG Inferno for a complete gourmet experience. ✨
📝 Ingredients (for 4 people)
- 350 g of Valtellina Bresaola IGP
- 1 fresh fennel
- 40 g of mustard
- 20 g of pitted black olives
- Fresh basil to taste
- Fresh parsley to taste
- 1 tablespoon of extra virgin olive oil
- Sliced bread (rustic or whole grain type)
👩🍳 Step-by-step preparation
- Grill the sliced bread on a griddle or in a pan until golden and crispy.
- Using a cookie cutter or mold, cut out disks of bread of the same size.
- Prepare the mustard sauce by mixing the mustard with the extra virgin olive oil until you obtain a homogeneous cream.
- Add to the sauce the finely chopped basil and parsley and the black olives chopped into small pieces.
- On each bread disk, spread a layer of cream.
- Layer the bread with cream and slices of Valtellina Bresaola, creating a kind of small “tower”.
- Finish with a final layer of cream and garnish with finely sliced fennel.
🍷 Recommended wine
Perfect pairing: Valtellina Superiore DOCG Inferno, a structured and elegant red wine that enhances the savoriness of the bresaola and the character of the mustard.
The image of the dishes is purely indicative and may not necessarily correspond exactly to the recipe
