A simple hors d'oeuvre which combines the flavour of Mottolini La Fassona Bresaola with the creaminess of "cuor di burrata" cheese from the Caseificio di Roger Massari dairy, Crema
Ingredients:
2 slices La Fassona Bresaola, cuor di burrata cheese from Caseificio di Roger Massari dairy, 1 courgette, 1 shallot, basil, salt, pepper, oil.
Chop the shallot and dice the courgette. Dribble a little oil into a frying-pan, fry the shallot gently and add the courgette. Cook briskly, stirring often, and add a pinch of salt and a dash of pepper. Cut the Bresaola slices into strips and season with a dribble of extra virgin olive oil. Transfer the vegetables into a small round mould. Place cuor di burrata cheese and finally the Bresaola on top of the courgettes.
Type
hors d'oeuvre
Difficulty
medium
Time
15 minutes
A simple hors d'oeuvre which combines the flavour of Mottolini La Fassona Bresaola with the creaminess of "cuor di burrata" cheese from the Caseificio di Roger Massari dairy, Crema
Ingredients:
2 slices La Fassona Bresaola, cuor di burrata cheese from Caseificio di Roger Massari dairy, 1 courgette, 1 shallot, basil, salt, pepper, oil.
Chop the shallot and dice the courgette. Dribble a little oil into a frying-pan, fry the shallot gently and add the courgette. Cook briskly, stirring often, and add a pinch of salt and a dash of pepper. Cut the Bresaola slices into strips and season with a dribble of extra virgin olive oil. Transfer the vegetables into a small round mould. Place cuor di burrata cheese and finally the Bresaola on top of the courgettes.
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