Red, green and gold – Bresaola Bordoni

Red, green

and gold

Spaghettoni with spinach pesto, julienned bresaola,
Bitto fondue, and edible gold

An elegant and colorful dish: vibrant green, bright red, and shimmering gold.
A refined and precious tribute to our Valtellina.

Procedimento

Prepare the pesto by blending spinach with EVO oil, almonds, and a pinch of salt. Cook the spaghettoni al dente and toss them with the spinach pesto. Meanwhile, prepare the Bitto fondue by melting the cheese in warm cream, stirring until smooth and velvety.

Plate the spaghettoni with pesto, top with the fondue, julienned bresaola, and watercress and sorrel sprouts. Finish by decorating with flakes of edible gold for a shimmering, refined effect.