Crispy boats with salad, bresaola, Casera and celeriac – Valtellinese gourmet recipe
Discover how to prepare homemade crispy bread boats filled with salad, bresaola from Valtellina, Casera DOP cheese, and celeriac. A refined recipe, perfect for appetizers or aperitifs!
Have you ever thought about serving a crunchy and original appetizer that combines Valtellinese tradition and creativity?
These homemade boats with all-purpose flour are light, fragrant, and lend themselves to a thousand interpretations.
The filling we suggest is a small masterpiece of flavor: fresh salad, bresaola from Valtellina IGP, Casera DOP cheese, and thinly sliced celeriac, all seasoned with extra virgin olive oil and black pepper.
A perfect proposal to surprise your guests with an elegant appetizer, which you can also serve during an aperitif. Try it with a glass of Sassella Valtellina Superiore for a pairing that evokes mountain and flavor.
🧾 Ingredients for 4 people
➤ Ingredients for the bread boats:
- 200 g of all-purpose flour Molino Quaglia
- 100 ml of lukewarm water
- 40 g of butter
- 4 g of fresh yeast
- 4 g of salt
Preparation of the boats:
- Prepare the dough:
Dissolve the yeast in lukewarm water. In a bowl, knead the flour, dissolved yeast, salt, and soft butter until you obtain a compact and elastic dough. - Proofing:
Dust with a little white flour, cover with a cloth, and let it rise for about an hour and a half in a warm place. - Shape the boats:
Cut the dough into small pieces with a dough cutter and roll them out with a rolling pin to form thin sheets.
Wrap them around steel tubes or round terrine molds. - Baking:
Bake in a static oven at 170°C for 10 minutes, until you obtain golden and crispy boats.
You can store them in a closed box to keep them dry and fragrant. Perfect also for enhancing the bread basket!
Ingredients for the salad:
- 180 g of mixed salads
- Casera DOP cheese from Valtellina (to taste)
- Bresaola from Valtellina IGP
- Fresh celeriac
- Extra virgin olive oil
- Black pepper to taste
Preparation of the filling:
- Cut the bresaola, Casera cheese, and celeriac into matchstick-sized pieces.
- Mix all the ingredients and season with a drizzle of EVO oil and a sprinkle of black pepper.
Composition of the dish:
- Take a crispy boat.
- Put a base of mixed salad.
- Add the mixture of bresaola, Casera, and celeriac.
- Finish with a drizzle of EVO oil and freshly ground black pepper.
🍷 Recommended wine:
Sassella – Valtellina Superiore DOCG
A structured, elegant red that pairs perfectly with the savoriness of bresaola and the delicacy of Casera cheese.
A recipe by Lanterna Verde
This recipe was created in collaboration with the chefs of Ristorante Lanterna Verde in Villa di Chiavenna, a synonym of quality and love for local cuisine.
Source: Bresaola della Valtellina protection consortium
The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
