3 summer recipes with bresaola
Cured meats: faithful summer companions
In Italian cuisine, cured meats are generally served as a tasty appetizer, on a platter with cheeses and other accompanying appetizers. One cured meat in particular is perfect for tasty single dishes, cold summer dishes and as a particular ingredient in some preparations: let's talk about fresh Italian meat Bresaola . We are now in the beautiful season, the days are getting longer and summer is upon us. If it's too hot to cook - but you want a tasty and quick dish - Bresaola comes to your rescue thanks to its multifaceted goodness. Here are three "summer-proof" recipes with Bresaola which, if it comes from 100% Italian meat, simply doubles the taste!
Bags of Bresaola with buffalo ricotta
Ingredients
- 200 g of Bresaola 100% Italian meat
- 15 g of walnuts
- 250g of buffalo ricotta
- a pinch of chives
- a spoonful of extra virgin olive oil
Method
As we promised, the recipe is super quick and fresh. Let's start by breaking the walnut kernels into a bowl and mix them together with the buffalo ricotta until obtaining a dense and homogeneous mixture.
Arrange the bresaola slices on a cutting board and place a teaspoon of the buffalo ricotta and walnut mixture in the center. try to close the bags like a bag using a string of chives. Finally, arrange the bags of bresaola with ricotta on a serving plate, season with a drizzle of extra virgin olive oil and you're done!
Bergamo salad with bresaola
Ingredients
- 100 g of sliced or diced Bresaola
- 70 g of Formaggella bergamasca
- 6 tablespoons of extra virgin olive oil
- 1 and ½ tablespoons of Modena balsamic vinegar
- 1 small onion
- 2 heads of lettuce
- Champignon mushrooms
Method
Cut the cheese into cubes or small triangles. Place in a bowl together with the Bresaola, add the oil, the balsamic vinegar, the salt (add little at a time because the bresaola and the cheese are tasty) and, if you want, the spring onion sliced wide and divided into rings. mix, cover and let rest for at least an hour.
Clean the salad, wash it, drain well; place it in a cloth and keep it in the fridge until ready to use. To serve, pour the salad into a nice salad bowl, the sauce with mortadella and cheese in the center, the Champignon mushrooms cut into fine slices and mix at the table.
Summer savory pie with bresaola and ham
Yes, we know, we said recipes "against the heat" and this recipe requires cooking, but if served cold the result will be amazing.
Ingredients
- 300 g of puff pastry
- 10 green asparagus
- 200 g of carrots
- 100g of cooked ham
- 100g of Bresaola
- 100g of cherry tomatoes
- 200 ml of soy cream
- 3 eggs
- 20 g of aromatic herbs to taste
- Nutmeg
- Salt and Pepper To Taste
Method
Thaw the puff pastry and prepare the oven at 200°C. Clean the asparagus and cut them into rounds, eliminating the final woody part, keeping the tops whole. Cook for 8 minutes in boiling water to make them softer and drain while still al dente. In the same water, briefly blanch the carrots which you have also cut into slices.
Wash the cherry tomatoes, removing the stems. Roll out the pastry to form a disc of 24 cm in diameter, then use it to line a previously buttered springform cake tin.
Arrange the chopped vegetables, ham and bresaola on the bottom. Arrange the asparagus tips in a radial pattern on top and complete with the cherry tomatoes along the edge. Mix together the cream, eggs and aromatic herbs (parsley, basil, chives, etc.), salt, pepper and flavor with nutmeg. Pour this mixture over the vegetables and place the savory pie in the oven, on the central shelf, for about 35 minutes. There's no need to say serve it cold!
