Lake tacos – Bresaola Bordoni

Lake

tacos

Corn and buckwheat tacos, bresaola, Swiss chard,
wood sorrel, and lime mayonnaise

Between lake and mountain:
a Valtellina-style taco that blends the crunchiness of ancient grains
with the freshness of wild herbs, creating a fusion of textures and flavors,
with bresaola as the star of the show.

Method

Prepare the dough by mixing corn and buckwheat flour with water, then roll it out and cook the tacos on a hot griddle. Blanch the Swiss chard briefly and cool it in ice water.

Fill the tacos with bresaola, Swiss chard, and wood sorrel. Finish with drops of lime mayonnaise for a fresh, zesty touch.