🍣 Sushi with Bresaola from Valtellina and Traditional Balsamic Vinegar
A creative and refined idea that blends Valtellinese tradition with the inspiration of Japanese cuisine: the sushi with Bresaola from Valtellina is a tasty and light appetizer, perfect for surprising your guests. The combination with the Traditional Balsamic Vinegar enhances the delicate flavor of the bresaola, giving an unforgettable gourmet touch. 🇮🇹✨
🛒 Ingredients (for 4 people)
- 8 thick slices of Bresaola from Valtellina IGP (top round)
- 200 g of Basmati rice
- 1 zucchini (only the green part)
- Half a carrot
- A pinch of cumin seeds
- Traditional Balsamic Vinegar from Reggio Emilia (Gold)
- Salt to taste
- Chives for decoration
👨🍳 Step-by-step preparation
1️⃣ Cook the rice
Place the rice in a pot with cold water (one finger above the level of the rice), add a pinch of salt and the cumin seeds. Cover with a lid and cook on low heat until the water is completely evaporated. Let it cool slightly.
2️⃣ Prepare the vegetables
Cut the carrot and zucchini (only the green part) into mirepoix (small cubes). Blanch them for one minute in boiling salted water, drain, and cool immediately in ice water.
3️⃣ Shape the cylinders
Combine the vegetables with the rice, adjust with salt and form compact cylinders with the help of cling film. Place in the fridge for at least 30 minutes to firm up.
4️⃣ Roll with bresaola
Remove the cling film, wrap the cylinders with the slices of bresaola and cut each cylinder in half.
5️⃣ Plate with style
Arrange the sushi on a plate, finish with a drizzle of Traditional Balsamic Vinegar and decorate with chives. Serve cold as an elegant appetizer or finger food.
🍷 Recommended wine: Sassella – Valtellina Superiore
📸 The images of the dishes are purely indicative and do not necessarily correspond exactly to the recipe.
