Procedure

MILLEFEUILLE OF BRESAOLA DELLA VALTELLINA PGI

In a bowl mix the robiola with the knife-chopped pistachios (keep some aside to decorate the dish) the lemon peel, salt and pepper. Make the millefeuille helping yourself with a dough cutter. Lay a slice of Bresaola della Valtellina IGP Punta d’Anca Rigamonti, a little robiola with the pistachios and a few leaves of rocket, start again with the Bresaola until each portion is complete. Before serving drizzle with extra virgin olive oil, a few pistachios kept aside and curls of lemon peel.