Valtellina Bresaola PGI carpaccio, 65° eggs, parmigiano and hazelnuts

Medium difficulty: Around 60 minutes


Ingredients for 4 people

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



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.

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