🌹 Smoked Roses from Valtellina – Elegant Appetizer with Bresaola and Smoked Mozzarella
The Smoked Roses from Valtellina are a scenic and tasty appetizer, perfect to start a lunch with flavor and refinement 🧀🥩. The Bresaola della Valtellina IGP, wrapped like a flower on a base of smoked buffalo mozzarella, is enhanced by a delicate lemon and egg cream. A simple and quick preparation, designed by Chef Roger Massari, that combines elegance and the typical flavors of the area. Ideal to serve with crostini or warm bread for a wow effect!
📝 Ingredients (for 4 appetizers)
- 2 eggs (only yolks)
- ½ lemon juiced
- Extra virgin olive oil from Valtellina to taste
- Salt and pepper to taste
- 1 smoked buffalo mozzarella
- 100 g of Bresaola della Valtellina IGP (top round, not too thin slices)
👨🍳 Step by Step Preparation
1. Prepare the cream:
- In a bowl, pour the 2 egg yolks with a pinch of salt.
- Whisk vigorously with a whisk.
- Add a drizzle of EVO oil and the juice of half a lemon.
- Continue to mix until you obtain a smooth and homogenous cream.
2. Slice the mozzarella:
- Slice the smoked mozzarella into pieces about 1 cm thick.
- Arrange the slices on a serving plate or small individual plates.
3. Form the roses of bresaola:
- Take the slices of Bresaola della Valtellina IGP and gently roll them up to form small roses.
- Place each rose on top of a slice of mozzarella.
4. Final decoration:
- Pour the lemon cream into a piping bag.
- Decorate each small rose with small plops of cream, adding a touch of freshly ground pepper to taste.
5. Serving:
- Serve as a cold appetizer, accompanied by crispy bread crostini or slices of toasted rustic bread.
📸 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
📖 Recipe from Calendario Valtellinese 2018 – Chef Roger Massari
