Mountain cake – Bresaola Bordoni

Mountain

cake

Savoury cheesecake with arugula and goat’s Scimudin,
bresaola, wood sorrel, and arugula sprouts

A bite of authentic mountain flavour, where the bold taste of Scimudin melts
into the freshness of arugula and the delicate sweetness of bresaola.

Method

Blend the crackers with the melted butter until you get a sandy texture. Press the mixture into the base of a mould and chill in the refrigerator for at least 30 minutes. Meanwhile, mix the Scimudin cheese with the blended arugula, fresh cream, and gelatine previously dissolved in hot water.

Pour the mixture over the cracker base and smooth the surface. Chill for at least 4 hours. When ready to serve, garnish with slices of bresaola, wood sorrel, and arugula sprouts.