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coccarda

Bresaola, Zucchini and Pecorino Romano

alto-bresaola-zucchine-e-pecorino-romano

bresaola-zucchine-e-pecorino-romano


INGREDIENTS (serves 4):

300g/10.6oz bresaola (air-dried beef)
200g/7oz Pecorino Romano cut into thin slices
2 zucchini sliced into 1cm/0.39in rounds
1 celery heart in julienne strips
8 tablespoons of extra virgin olive oil

DIRECTIONS
Arrange the bresaola on a plate, then add a layer of grilled zucchini followed by a layer of Pecorino Romano. Add a layer of celery, then garnish with a drizzle of extra virgin olive oil.stampa

 

 

F.lli Pinna Industria Casearia S.p.A – Via F.lli Chighine,9 – 07047 Thiesi(SS) Italy – Telefono 079886009  Fax 079 886 724 | P.IVA n.00061150900

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