Energy on the table – Bresaola Bordoni

Energy

on the table

Bresaola carpaccio, almonds and orange

Preparation

Preparation
Peel an orange and save both the juice and zest for later use. Light- ly toast the almonds in a pan and, once golden, chop them with a knife until they become coarse grains.

Arrange the bresaola slices on a plate, ensuring they do not overlap, then drizzle them with oil and orange juice. Complete the dish by adding orange slices and sprinkling with chopped almonds for a sweet and sour taste.