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Our Bresaola Bernina is ideal as a starter, hors d’oeuvre, in sandwiches and salads. When served in thin slices no thicker than 1mm it turns into a simple but nutritive meal. Its unique organoleptic properties makes it extremely versatile for the modern and creative cuisine.
Cream cheese and relish mixture wrapped in a Bresaola slice
Ingredients: Serves 4 as antipasto, yields 12-14 pieces
Bresaola, ¼ pound, sliced paper-thin
Cream cheese, 8 oz package
Sweet relish, 3 Tablespoons
Salt and pepper to taste
Hot red pepper flakes to taste (optional)
Method: In a bowl, mix last 4 ingredients to a smooth, creamy mixture. Take a Bresaola slice and form into a funnel or cornucopia. Use a spoon or pastry bag to fill each slice evenly with mixture. You can also use a toothpick to help hold the slice from opening apart, otherwise, lay the seam down on the plate. Wrap in plastic wrap and refrigerate, can be made a day ahead.
|Bresaola al penne
Cold pasta salad with Bresaola, asparagus, red pepper, black olives and Parmesan cheese.
Ingredients: Serves 8 as antipasto or 5 for lunch
Bresaola, ¼ pound, julienne in matchsticks
Farfalle, 1 pound, cooked al’dente, drained and chilled
Asparagus,1 bundle, cleaned, poached and cut at a diagonal
Red pepper, 1 medium, cleaned and julienne in matchsticks
Sliced pitted black olives, drained, 1 small can
Shredded Parmesan cheese, ¾ cup
Vinaigrette – mix 1-cup extra virgin olive oil, 1/2 cup red wine vinegar, 3 teaspoons lemon juice, ½-teaspoon sugar, ¾ teaspoon of salt and pepper to taste
Method: Mix all the ingredients in large bowl except the Parmesan cheese which can be sprinkled on top. Add salt and pepper to taste.
Bread stick wrapped with fresh basil, Bresaola and a pitted black or green olive on top.
Ingredients: Serves 6 as antipasto, yields 12-14 pieces
Bresaola, ¼ pound, sliced paper-thin
Bread sticks (on the thinner side), 1 package
Fresh Basil, about 30 larger leaves
Very large pitted black olives, 1 can
Large queen pitted olives (optional)
Method: Take 2-3 basil leaves and wrap around the top of the bread stick, like rose petals. When holding basil in place, wrap one slice of Bresaola tightly around the base of the basil. Insert black olive over end of bread stick. If you are going to use green olives, remove the “stuffed pimento”. Should not be assembled more than 4 hours before serving.
Sautéed zucchini, red onions and julienne Bresaola with a hint of fresh rosemary using an egg substitute.
Ingredients: Serves 4 as antipasto, yields 8 pieces
Bresaola, ¼ pound, cubed in ¼ inch pieces
Egg substitute, 6 eggs
Zucchini; 1 cup, cut into 1/4 inch cubes with skin on
Red onion; 1 cup, cleaned, peeled, and chopped
Fresh Rosemary, 2 sprigs, chopped (leaves only)
Olive oil, I tablespoon
Spray vegetable oil
Salt and pepper to taste.
Method: Take non-stick pan; add olive oil and sauté Bresaola, zucchini, red onion and rosemary over medium high heat until soft. Add salt and pepper to taste. Stir often. In a clean 10 in non-stick skillet, spray inside with vegetable oil. Mix egg substitute and sautéed items at one time. Do not touch or flip mixture otherwise it will be difficult to remove after cooking. Cook on top of stove over medium heat. When eggs are almost cooked, put pan in pre-heated oven at 350 degrees to finish the top until a nice honey brown color. Slide Frittata on cutting board and slice for serving, can be served hot or room temperature.
Spread the Bresaola Bernina over tray-style dishes.
|Mozzarella Capresse alla Bresaola
Cubed fresh mozzarella, bresaola and cherry tomatoes with chiffonade basil.
Add a drizzle of EVO and fresh ground pepper.