Ray of sunshine – Bresaola Bordoni

Ray

of sunshine

Vegetable crudités and bresaola, Golden apple,
datterino coral, and olive oil pearls

A fresh and light dish where bresaola meets a colorful,
crunchy rainbow of fruit and vegetables.

Method

Arrange the slices of bresaola on a plate. Finely slice the zucchini, radishes, and tomatoes, and spread them evenly over the bresaola to create a playful mix of colors and textures. Julienne the Golden apple to add a crisp note, then garnish with the datterino tomato coral and olive oil pearls.

Finish the dish with a drizzle of extra virgin olive oil and a few drops of lemon juice to enhance the fresh flavors of the vegetables and fruit.