2/5

Schisc pork bresaola carpaccio with squash, mushrooms and ricotta cheese

Preparation time: 20 min

Difficulty

people 4

Difficulty

Preparation time: 20 min

people 4

Method

Cut the squash into thin slices, put them in a glass container and cover them with an emulsion of oil and vinegar.

Add the thinly sliced garlic, a bit of salt, few minced mint leaves, and grains of pepper; let the squash marinate for at least 12 hours.

On a serving dish, place the slices of Schisc bresaola, add the marinated squash, honey mushrooms in oil, few grains of pink pepper, grated ricotta cheese and, just before serving it, a drop of oil.

Ingredients

  • 90 g Schisc pork bresaola
  • 100 g squash pulp
  • Apple vinegar
  • 1 clove of garlic
  • 2 mint leaves
  • 50 g chiodini mushrooms in oil
  • 2 spoons of grated smoked salted ricotta
  • Extra virgin olive oil
  • Salt
  • Pink pepper

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