Bresaola with pickled spring vegetables

Bresaola with pickled spring vegetables

Total: 30 min. | Active: 30 min.
lactose-free, gluten-free
Nutritional value / person: 210 kcal
, Fat: 6 g
, Carbohydrate: 23 g
, Protein: 13 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pickled vegetables

1 dl water
1 dl white balsamic vinegar
5 tbsp sugar
1 tsp fennel seeds, crushed
1 ½ tsp salt
1 tsp peppercorns, crushed
½ bunch radishes, cut in half
250 g green asparagus, cut in half lengthwise and crosswise
1 carrot, strips cut off using a peeler

To serve

100 g bresaola, sliced
40 g Parmesan, shaved into thin strips using a peeler
1 tbsp olive oil
salt and pepper to taste
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How it's done

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Pickled vegetables

Bring the balsamic and water to the boil with the sugar, fennel seed, salt and pepper. Add the radishes and asparagus, simmer for approx. 5 mins. Remove the pan from the heat, add the carrots, mix and leave to cool.

To serve

Serve the bresaola on a platter with the pickled spring vegetables. Scatter the cheese on top. Drizzle with oil, season.

How-tos

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