BRESAOLA ALLA ZUANNE


BRESAOLA ALLA ZUANNE

 zuanne
  • Difficulty: 1
  • Cost: 1
  • Preparation: 2
  • Doses: 4

This recipe looks good both as an appetizer and as a main course for a light but substantial meal.

INGREDIANTS

  • 200 gr of sliced ​​beef bresaola
  • 200 gr sliced smoked tuna
  • bresaola sushi filling
  • cucumber
  • 1 lemon
  • 50 gr shelled pistachios
  • 2 carrots
  • 100 gr stracchino (alternatively crescenza)
  • extra virgin olive oil
  • 1 spring onion
  • sprig of mint
  • Orange smoked tuna sushi filling
  • slice of stale bread
  • 1 Orange
  • 50 gr pine nuts
  • fennel heart with beards
  • 1 fresh chili
  • 1 buffalo mozzarella
  • sprig basil
  • extra virgin olive oil

INSTRUCTIONS

bresaola sushi
  1. Peel the cucumber, remove the central part containing the seeds, and slice it thinly with the mandolin; then, place it in a colander after having lightly salted it, so that it loses most of the vegetation liquid.
  2. Grate the carrots and lemon peel and finely chop the spring onion: put the ingredients in a bowl, season with salt and season with the lemon juice. Then, put everything in the colander together with the cucumber to let the excess juices flow out.
  3. When the vegetables are ready, pour them into a bowl and season with a drizzle of oil. Meanwhile, toast the pistachios and crush them coarsely, then add them to the vegetables and add the cheese, mixing well.
  4. Spread a sheet of transparent film on the work surface: spread the slices of bresaola over the top by overlapping them by a few centimeters, thus obtaining a “sheet”. Spread the prepared stuffing and a few mint leaves over the top, then roll up the sheet of meat, making sure to tighten it well: you will have to form a salami tightly closed in the film, put it in the fridge.
smoked tuna sushi with orange
  1. Crumble the slice of bread: mix the crumbs with the pine nuts, toast them in very little oil in a non-stick pan. In the meantime, finely chop the chilli and fennel (barbine included) and cut the mozzarella not too big, putting it in a colander to make it lose the liquid.
  2. In a bowl, put the chilli, fennel and mozzarella. Obtain some strips from the orange peel with the appropriate tool and add them to the other ingredients. Season everything with the oil and orange juice, then add the bread crumbs, the pine nuts and the chopped basil leaves. Season with salt. Take the smoked tuna and form a salami with the same procedure as the bresaola: put it to rest in the refrigerator.
  3. When the rolls have rested in the fridge for at least two hours, unwrap them and cut them into slices two centimeters high, which you will place on a bed of mixed salad, with cherry tomatoes and sweet onion and cucumbers.

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