Procedure

SAVOURY STRUDEL

Roll out the puff pastry and lay the Bresaola della Valtellina IGP Punta d’Anca Rigamonti on top, leaving an edge of at least 2 cm per side. Add the brie cut into small pieces, the raisins and the pine kernels. Close the puff pastry rolling it on itself, close the outer edges and make small decorations on the surface, then brush with beaten egg. Bake at 180° for 20 minutes. Take out of the oven and cool down, cut into slices and serve as starter or delicious appetiser.