🥄 Light mousse of Bresaola della Valtellina IGP with crunchy corn chips and arugula pesto 🌿
An elegant, tasty appetizer suitable for any season. This mousse of Bresaola della Valtellina IGP is accompanied by crunchy corn chips and a light arugula pesto, creating a contrast of textures and flavors that captivates from the first bite. Perfect to serve in single portions for aperitifs, buffets, or as an elegant entrée! 😋✨
📝 Ingredients (for 4 people)
For the mousse:
- 180 g of Bresaola della Valtellina IGP
- 140 g of ricotta
- 120 g of fresh cream for whipping
For the crunchy chips:
- 200 g of corn flour
- 500 g of water
For the arugula pesto:
- 100 g of fresh arugula
- 20 g of lemon juice
- 10 g of extra virgin olive oil
👨🍳 Preparation
🧁 Mousse of Bresaola della Valtellina
- Whip the fresh cream until stiff and keep in the refrigerator.
- Finely blend the Bresaola in a mixer.
- Add the ricotta and blend again for a few seconds.
- Gently fold the whipped cream into the Bresaola and ricotta mixture. Store in the fridge until use.
🌽 Crunchy corn chips
- Bring the water to a boil and gradually add the corn flour, stirring with a whisk to avoid lumps.
- Cook for 20 minutes over low heat, stirring every 3-4 minutes.
- Pour the polenta onto a baking tray lined with parchment paper and spread it with a slightly oiled spatula, forming a thin layer.
- Score into squares (7-8 cm) and bake at 140°C for 30 minutes or until crunchy. Let cool and break along the cuts.
🌿 Light arugula pesto
- Blend the arugula with the lemon juice and EVO oil.
- Blend briefly to keep the color and flavor vibrant.
🍽 Plate composition
Place a spoonful of Bresaola mousse on a small plate, lay a corn chip on top, and repeat to create two or three layers. Finish with a dollop of mousse and a few drops of arugula pesto. You can garnish with a fresh leaf or a slice of rolled Bresaola.
📸 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
