Winter garden – Bresaola Bordoni

WINTER

garden

Savoy cabbage and potato dumplings,salted butter, and julienned bresaola

There’s a special kind of silence in Valtellina’s winter days.
The air is crisp, the aroma of melted butter mingles with that of the cabbage,
and the julienned bresaola adds the final touch: sweet, spiced, delicate.
A dish that feels like home, yet with a timeless elegance.

Method

Stew the savoy cabbage and combine it with boiled, mashed potatoes, grated Casera cheese, butter, and a pinch of nutmeg. Roll out the fresh pasta, cut out discs, and fill them with the mixture.

Seal into small bundles and cook in salted boiling water. Dress with melted butter and finish with the julienned bresaola and watercress leaves..