🥩 Tartare di Bresaola della Valtellina IGP with raw asparagus and grilled crostino
An elegant, fresh dish with a strong flavor, perfect for a gourmet appetizer or a light second course.
The tartare of Bresaola della Valtellina IGP, seasoned with ancient mustard and lemon, pairs perfectly with the crispiness of the bruschetta and the freshness of the thinly sliced raw asparagus.
A mix of textures and aromas all to be tried! 😍🌿
🛒 Ingredients for 4 people
- 240 g of Bresaola della Valtellina IGP
- 300 g of fresh asparagus
- 30 g of extra virgin olive oil
- 10 g of ancient mustard
- 4 slices of Pugliese bread (or bruschetta type)
- 1 lemon
- 1 bunch of fresh parsley
👨🍳 Preparation
- Prepare the sauce
- In a bowl, combine half of the extra virgin olive oil, lemon juice, mustard, and coarsely chopped parsley.
- Mix until you obtain a creamy and fragrant sauce.
- Chop the bresaola
- Cut the Bresaola della Valtellina IGP with a knife or pass it briefly through a meat grinder.
- Season it with the sauce prepared earlier and let it rest for a few minutes.
- Prepare the asparagus
- Wash the asparagus well and slice them very thinly with a vegetable peeler or a mandoline.
- This will give you a crunchy and delicate crudités.
- Toast the bread
- Grill the slices of Pugliese bread on a griddle, in a non-stick pan, or in the oven until they are golden and crispy.
- Plate with style
- Place a slice of bread on each plate.
- On top, with the help of a pastry cutter, place a portion of tartare.
- Finish with a nest of asparagus crudités, a drizzle of oil, and a few parsley leaves for decoration.
📸 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe.
