High in protein, low in fat
Of all cured meats, Bresaola is the most low in fat And more digestible, for this reason it responds to the needs of ahealthy eating ed balanced. From the point of view nutritional it's a source of protein and vitamins, especially those of the group B, and the AND from power antioxidant. Furthermore, it is rich in minerals such as iron And zinc, and the of phosphorus which promotes good health of bones and teeth.
The first documentation on this typical food dates back to around 1400, but it is thought that the origins of this salami are much older. Historical references attribute the production of this salted meat at the Valtellinainitially limited only to family consumption. Only with the beginning of the nineteenth century did Bresaola also expand into industry, reaching the success all over the world.
In 1996 the Bresaola from Valtellina got recognition IGP, Protected Geographical Indication.
The Bresaola PGI "Punta d'Anca" it's a typical specialty of Valtellina, obtained from the most part precious of the thigh of messenger, the heart of the rump. His lightness and hers nourishing properties make it thefood perfect for preparing fresh dishes And fast, ideal in diets.
Here are three healthy and light dishes in just 10 minutes
When it comes to Bresaola, the first pairing we think of is the one with rocket, in truth it can be accompanied with various types of cheesesamong which the Parmesan Cheese and miscellaneous vegetables.
1. SALAD OF BRESAOLA AND PORCINI MUSHROOMS
Procedure: prepare the EVO oil in a bowl with the lemon juice and a little salt and emulsify everything. Fix it Bresaola Punta D'Anca on the serving plate, place the chopped rocket, the Parmigiano Reggiano and the thinly sliced raw mushroom on top and season with the emulsion of oil, lemon and salt. At this point you can serve on the table. Great as office lunch, family dinner, or an evening in front of the TV.
2.BRESAOLA AND ZUCCHINI
Procedure: Arrange the bresaola on a plate and season with oil, lemon and flaked Parmesan. Briefly sauté the zucchini cut into thin slices or julienne strips in a pan. Season with salt and pepper and serve together with the bresaola.
3. ROLLS OF BRESAOLA, FETA, ROCKET AND NUTS
-You need: 100 gr. Of Bresaola PGI "Punta d'Anca", 400 g of Feta cheese, 100 g of rocket, 20 walnut kernels, the juice of half a lemon, EVO oil, pepper.Procedure: Cut the feta into not too big cubes. On top of each slice of bresaola, put a few rocket leaves and the feta cubes. Roll up the slices to form rolls, season with an emulsion of EVO oil and lemon, decorate with walnut kernels and rocket to taste, and it's ready to serve.