🍑 Bresaola Carpaccio with Summer Fruits and Mint | Fresh and Light Recipe
An explosion of freshness and colors in a unique and refined dish: the Bresaola della Valtellina IGP is enriched with peach, melon, and pineapple, for a perfect combination of sweet and savory notes 🥭🌿. An elegant, fragrant, and very light summer appetizer, ideal to pair with toasted whole grain bread and a good glass of rosé wine.
📝 Ingredients for 4 people:
- 200 g of Bresaola della Valtellina IGP
- 1 yellow-fleshed peach
- 2 slices of melon
- 1 slice of pineapple
- 2 tablespoons of extra virgin olive oil
- Flaky salt (Maldon type) to taste
- 1 bunch of fresh mint
👩🍳 Preparation:
- Wash the peach, cut it in half, remove the pit, and slice it thinly.
- Cut the melon into sticks and the pineapple into triangles.
- Arrange the rolled bresaola slices on the plates forming small "flowers".
- Alternate the cut fruit between the spaces of the bresaola to create a harmonious composition.
- Dress the dish with a drizzle of extra virgin oil and a pinch of flaky salt.
- Garnish with fresh mint leaves.
- If desired, serve with toasted whole grain bread.
🍷 Recommended wine:
Rosato “Terrazze Retiche di Sondrio” IGT, perfect for enhancing the aromas and contrasts of this summer dish.
📚 Source: Consorzio di tutela Bresaola della Valtellina
📷 The image of the dishes is purely indicative and does not necessarily correspond accurately to the recipe.
