STORICA
Bresaola with pears

Place the Bresaola on a platter and dress generously with lemon juice, olive oil and a pinch of pepper. Peel the...

STORICA
Risotto with wild herbs and Bresaola

Mince the onion, put it in a casserole with oil and half the butter (15gr) and cook until golden brown. Add the rice...

GRANFETTA
Bresaola puffs

Fill the puffs with goat cheese. Wrap each puffs with a slice of Bresaola and add some chunks of walnuts or flakes of...

GRANFETTA
Bresaola mousse

Blend the Bresaola and a knob of butter with an electric mixer until the mixture is creamy and soft. Add the...

GRANFETTA
Bresaola crepes

Place a salty crepe on a platter and cover it with slices of Bresaola Bordoni. Season with olive oil, lemon, springs of...

GRANFETTA
Bitto and Bresaola crepes

Prepare the crepes. The stuffing: prepare a thick white sauce. Add Bresaola and Bitto cheese. Fill the crepes with...

la ROSSA
Bresaola

Try Bresaola Bordoni thinly sliced, without adding any kind of dressing, this is the most wholesome and traditional way...

la ROSSA
Bresaola carpaccio

Place the slices of Bresaola Bordoni on a platter and season with extravirgin olive oil and lemon juice. Also try...

del CONTADINO
Bresaola and cantaloupe

Chop the cantaloupe into cubes and place slices of Bresaola on top of them. Add pepper and aromatic herbs to taste.

del CONTADINO
Bresaola with orange and fennel

Place the Bresaola on a platter and top with thin slices of raw fennel. Season with extravirgin olive oil and garnish...

del CONTADINO
Tagliatelle with blueberry

Cook the tagliatelle in boiling salted water. Strain the pasta and season with single cream, salt, parmesan cheese and...

in TAVOLA
Open faced sandwich with cream of broad bean and Bresaola

Slice the bread. Blend the broad beans with salt, pepper and a squeeze of lemon. Spread each slices of bread with the...

in TAVOLA
Sushi of Bresaola and goat cheese

Fold in half each slice of Bresaola, cut the curved side of it for about 1cm in order to obtain the base. Blend the...

EQUINA
Bresaola and asparagus roulades

Servings per recipe: 4 Ingredients: 8 slices of Horse Bresaola Bordoni, asparagus tops, slices of Casera cheese or...

EQUINA
Bresaola and goat cheese roulades

Blend the goat cheese with minced green onion, parsley, basil powder and ground pepper. Spread a layer of cream on top...

EQUINA
Bresaola and Bitto cheese risotto

Cook a risotto with a light meat stock. Once the risotto is ready, remove from the heat and cream it for a bit with...

FIOCCO
Artichokes and Fiocco di Prosciutto salad

Season the artichokes with lemon juice, extravirgin olive oil, salt and time. On a bed of Fiocco di Prosciutto Bordoni...

FIOCCO
Fiocco di Prosciutto, carrot and cabbage roulades

Rinse and julienne the carrots. Season with ground pepper, chives and balsamic vinegar. Spread a layer of carrots on...

Bresaola with pears

Ingredienti

Servings per recipe: 4 Ingredients: 16 slices of Bresaola STORICA Bordoni, 2 pears, 4 walnuts, 1 green lemon, 6 tablespoon of olive oil,

Preparazione

Place the Bresaola on a platter and dress generously with lemon juice, olive oil and a pinch of pepper. Peel the pears and slice them up finely; top the Bresaola with pears and garnish the dish with little chunchs of kelner.
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