Caprese valley – Bresaola Bordoni

caprese

valley

Bresaola, datterini tomatoes, fiordilatte mozzarella,
basil, olive oil pearls, and tomato coral

An Italian classic with an alpine twist.
The bresaola adds depth and flavor to the dish, balancing the sweetness
of the tomatoes with fresh, herbaceous notes.

Method

Arrange the slices of bresaola on a plate. Cut the red and yellow datterini tomatoes in half and scatter them over the bresaola, alternating with slices of fiordilatte mozzarella.

Add a few fresh basil leaves and garnish with tomato coral, prepared using agar-agar. Finish with basil and lemon olive oil pearls for a fresh, aromatic touch.