Herbed Bresaola on Flaky Pastry with Vinaigrette
Classic Flaky Pastries with Bresaola in Vinaigrette
Category: Appetizers
Servings: 12
Ingredients
| Ingredient | Quantity |
|---|---|
| La Bottega di Olivia&Marino | 12 pieces |
| Bresaola | 100g |
| Red Wine Vinegar | 1 tablespoon |
| Extra Virgin Olive Oil | 1 tablespoon |
| Thyme | to taste |
| Sage | to taste |
| Chives | to taste |
| Rosemary | to taste |
| Fine Salt | to taste |
| Lemon Juice | to taste |
Instructions
-
Prepare the Vinaigrette:
Begin by finely chopping the aromatic herbs (thyme, sage, chives, and rosemary) to release their fragrant oils. -
-
Make the Emulsion:
In a bowl, combine the red wine vinegar and extra virgin olive oil. Stir in a teaspoon of the finely chopped herbs. Season with fine salt and lemon juice to your liking. Whisk the mixture until fully emulsified. -
Slice the Bresaola:
Slice the bresaola into thin strips, approximately half a centimeter thick. -
Mix Bresaola with Vinaigrette:
Place the bresaola slices into a small bowl. Use a teaspoon to add the prepared vinaigrette to the meat. Toss gently to ensure the bresaola is well coated with the vinaigrette. -
Assemble and Serve:
Once the bresaola is dressed, arrange it elegantly on individual flaky pastry pieces (such as puff pastry, pre-baked to golden perfection). Garnish with additional herbs if desired. -
Final Touch:
Serve the pastries immediately while they are still crispy and fresh, perfect as an appetizer or a refined start to any meal.
This Sfoglie Classiche con Bresaola alla Vinaigrette recipe blends the delicate flavor of bresaola with the aromatic, tangy vinaigrette, served atop flaky pastries. Ideal for a light yet sophisticated appetizer, it will surely impress your guests!
