🌱 Legumè salad on Bresaola chips with crescenza mousse
A creative and refined appetizer by a MasterChef finalist, perfect for events and special occasions 🍽️🌸
Introduction
A gourmet appetizer that combines Valtellinese tradition and creative cooking: the Legumè salad on Bresaola chips with crescenza mousse is a refined and light recipe presented by Kateryna, MasterChef finalist, during the Cibus di Parma 2018.
The dried bresaola becomes a crunchy base for the Legumè Moro seasoned with anchovies, all topped with a herb and lemon-flavored crescenza mousse and garnished with Sakura sprouts. A dish that captivates with its balance of flavors and elegant presentation. ✨
📝 Ingredients (for 1 person)
- Bresaola della Valtellina IGP
- Legumè Moro (mixed legumes)
- Crescenza
- Anchovies in oil
- Garlic in its skin
- Lemon (grated zest)
- Chives to taste
- Fresh parsley to taste
- Sakura sprouts for decoration
- Salt and pepper to taste
- Extra virgin olive oil Frantoi Redoro
👩🍳 Step-by-step preparation
- Dry the bresaola in the oven at 150°C for 15 minutes until crispy. Set aside.
- Cook the Legumè Moro in boiling salted water for about 7 minutes, drain and cool.
- In a hot pan with a drizzle of EVO oil and a clove of garlic in its skin, melt the anchovies, then turn off the heat and let it cool slightly.
- Combine the cooked Legumè with the melted anchovies and let it cool down.
- Pass the crescenza through a sieve, then mix it with chives, chopped parsley, lemon zest, salt, pepper, and a drizzle of EVO oil to create a creamy mousse.
- Assemble the dish: take a Bresaola chip, fill it with the Legumè, add a spoonful of crescenza mousse, and garnish with Sakura sprouts.
- Plate and finish with a drizzle of extra virgin olive oil.
🍷 Extra tip
Serve it with a fragrant white wine or a brut sparkling wine to enhance the dish's delicacy.
The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
