🥪 Sandwich “Le Rocce” with Bresaola, walnuts and Bufadelfia – Delicious and nutritious recipe
The Sandwich Le Rocce is a rich and satisfying snack created by Chef Roger Massari. A perfect combination of rustic rye bread, cream cheese, Bresaola Punta d’Anca Extra, crunchy walnuts, and fresh fennel 🥬🥜. A sandwich that brings together creaminess, crunchiness, and savoriness, perfect for a quick lunch or an energetic snack. Ideal for those looking for flavor and lightness in Valtellinese style.
📝 Ingredients (for 2 sandwiches)
- Rye bread (2 rolls or 4 slices)
- 100 g of Bufadelfia (or Philadelphia-style cheese)
- 50 g of Bresaola Punta d’Anca Extra, thinly sliced
- ½ fennel, cut into strips
- A handful of shelled walnuts
- Valerian salad to taste
- Extra virgin olive oil to taste
- Balsamic vinegar to taste
- Salt to taste
- One tablespoon of natural water (to make the cream softer)
👨🍳 Step-by-step preparation
1. Prepare the cheese and bresaola cream:
- Cut the slices of bresaola into thin strips.
- In a bowl, combine:
- the cream cheese
- the sliced bresaola
- the chopped walnuts
- Mix well until you obtain a smooth cream.
- Add one tablespoon of water for a softer consistency.
2. Prepare the other ingredients:
- Thinly slice the fennel.
- Wash and dry the valerian salad.
3. Assemble the sandwich:
- Cut the rye bread in half.
- Generously spread the cheese, bresaola, and walnut cream on one half.
- Add the fennel slices and a few leaves of valerian.
- Finish with a pinch of salt, a drizzle of EVO oil, and a few drops of balsamic vinegar.
- Close with the other slice of bread.
4. Serving:
- Cut in half and serve immediately, or wrap for a packed lunch or a snack outdoors.
📸 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
📖 Recipe taken from Calendario Valtellinese 2018 – Chef Roger Massari
