Tartare of Bresaola “La Fassona” with Bitto cream, Grana foam, and Scimudin pearls
An innovative and refined appetizer that brings to the table the colors, flavors, and geometries of Valtellina, with an artistic presentation reminiscent of Picasso's flair 🖼️✨
The bresaola “La Fassona” is enhanced by a Grana di Grosio foam, Bitto cream, Scimudin pearls, and a crunchy touch given by a cannolo of pasta filò.
A true work of art for the eyes and palate! 👨🍳💫
🛒 Ingredients for 2 people
For the tartare:
- 2 slices of Bresaola “La Fassona” (thickness 0.5 cm)
- Extra virgin olive oil
- Grated zest of lime
- Chopped chives
- Freshly ground black pepper
For the garnish:
- Valerian leaves
- Bitto cream (heated in the oven)
- Grana di Grosio foam
- Scimudin pearls
- 1 cannolo of pasta filò
- 1 sciatt ready
- Extra virgin olive oil to taste
👨🍳 Step by step preparation
- Prepare the tartare
- Finely chop the slices of bresaola with a knife.
- Season with extra virgin olive oil, grated lime zest, chives, and a grind of pepper.
- Pour the mixture into a food ring to give it shape and compactness.
- Compose the dish
- Carefully remove the mold and place the tartare in the center of the plate.
- Garnish with valerian leaves, warm Bitto cream, Scimudin pearls, and the cannolo filled with Grana di Grosio foam.
- Add a crispy sciatt as a final touch and complete with a drizzle of raw EVO oil.
📸 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe.
