Ingredients for 4 people

• 480 g Del Zoppo bresaola
• 4 eggs
• 100 g parmigiano
• 120 g cream
• 60 g hazelnuts

Method

Steam cook the eggs at 65 degrees for 45 minutes. In the meantime, heat the cream, bring to the boil and melt in the previously grated parmigiano.

Toast the coarsely crumbled hazelnuts in a pan.

When the eggs are ready, arrange the bresaola on the plate, open the egg and place it in the middle of the dish. Use a spoon to add the parmigiano cream on top of the egg (2-3 spoons), then sprinkle with the hazelnuts and garnish to taste with edible flowers.

L'articolo Valtellina Bresaola PGI carpaccio, 65° eggs, parmigiano and hazelnuts proviene da Del Zoppo.

Ingredients for 4 people

• 360 g tagliolini pasta
• 2 eggs
• 150 g bresaola Del Zoppo julienne
• 100 g grana cheese
• Salt and pepper

Preparation

Beat the eggs, add the salt and pepper. Add a drizzle of oil to a pan and brown the bresaola julienne. When the pasta is cooked, stir the eggs in. Add the tagliolini to the dish and top with the crispy bresaola julienne.

L'articolo Tagliolino alla carbonara with crispy bresaola julienne proviene da Del Zoppo.

 Ingredients for 4 people

• 4 rolls
• 320 g Bresaola Slinzega Del Zoppo
• 100 g fresh goat’s cheese
• 100 g mixed-leaf salad
• Extra virgin olive oil
• Black pepper

Preparation

Cut the rolls in half. Spread the fresh goat’s cheese on the bottom half of the roll and add the sliced slinzega, a drop of extra virgin olive oil and a pinch of pepper. Add the mixed-leaf salad and close the roll.

L'articolo Slinzega, fresh goat’s cheese and mixed-leaf salad panino proviene da Del Zoppo.