Bresaola with button mushrooms and Grana shavings
Published on 7 April 2016
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
Short of time and wanting a light, tasty main? Few ingredients, so choose quality.
INGREDIENTS
Bresaola della Valtellina IGP
Button mushrooms
Parmigiano or Grana Padano
Garda extra virgin olive oil
Pepper
Parsley, optional
Choose firm white mushrooms.
I reserve stems for sauce, clean with damp paper, preferably without washing, or rinse quickly and dry immediately.
I peel caps from underneath with a small knife.
I slice thinly.
I arrange bresaola in a single layer on a large plate.
I add mushrooms just before serving to avoid darkening.
I shave Grana with a peeler.
I add pepper if liked, no salt as ingredients are salty, good-quality extra virgin olive oil and rocket if preferred.
INGREDIENTS
Bresaola della Valtellina IGP
Button mushrooms
Parmigiano or Grana Padano
Garda extra virgin olive oil
Pepper
Parsley, optional
Choose firm white mushrooms.
I reserve stems for sauce, clean with damp paper, preferably without washing, or rinse quickly and dry immediately.
I peel caps from underneath with a small knife.
I slice thinly.
I arrange bresaola in a single layer on a large plate.
I add mushrooms just before serving to avoid darkening.
I shave Grana with a peeler.
I add pepper if liked, no salt as ingredients are salty, good-quality extra virgin olive oil and rocket if preferred.
Original source: https://incucinaconlilly.com/2016/04/07/bresaola-con-champignon-e-scaglie-di-grana/
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