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The product

Carpaccio di Bresaola di Razza Piemontese pre sliced

Bresaola carpaccio made with Piedmontese beef, in slices
Code:
78052
Country of origin:
Italy - Piedmont
Weight:
70 g
Minimum order:
1 box with 6 pieces
More Information
Raw material Bresaola carpaccio produced with fresh thighs of male Piedmontese veal
Appearance The slice is bright red, the diameter is slightly larger than the classic bresaola due to the size of the rump, which is quite large in the Piedmontese breed
Taste The perfume is delicate, absolutely not intrusive; in the mouth it is soluble and balanced
Maturing At least 6 days
Our selection A product that is positioned halfway between a carpaccio and a bresaola, from exclusively Italian beef from Piemontes cattle guaranteed by the COALVI consortium: certainly a top of the range sliced meat
More Information
Ingredients Beef thigh of Piedmontese breed of Italian origin certified with IT007ET regulation, salt, aromas, dextrose, sucrose, preservatives: sodium nitrate, sodium nitrite
Weight 70 g
Packaging Packaged in tray with modified atmosphere
Storage Conditions (packaged products) Keep at a tempreature between +0 and +4 °C
Instructions for use Do not pierce the packaging; after the opening consume within 7 days
Paese di origine ingrediente principale Italia
Nutrition Declaration Energy: 508 kJ / 120 kcal
Fat: 1,1 g
of which saturates: 0,5 g
Carbohydrate: 0,4 g
of which sugars: 0,4 g
Protein: 27 g
Salt: 2,1 g
Typical value per 100 g
The producer

Coalvi - Carrù (CN) - Piedmont

Why we chose them
Coalvi · the Consortium for the Protection of the Piemontese Beef · works for the enhancement of Piedmontese race meat. The consortium checks, ensures and certifies, through voluntary labeling, that the meat comes exclusively from Piedmontese cattles born, reared and slaughtered in Italy. In 1988, the brand Coalvi got the recognition of the "quality mark" to indicate the Piedmontese beef and achieved a great reputation over the years. Piedmontese race is the most important Italian breed of beef cattle. Its flesh is considered one of the finest in the world due to its excellent nutritional and diet: it is a very lean meat, tender and flavorful. A meat that is characterized for the presence of connective tissues between the fibers, which makes degustation very particular and pleasant. Many scientific studies have also shown that Piedmontese meat is particularly low in fat: 0,5-1% compared to 3% of other races.
The recipe

Fagottini di Bresaola

Preparation
Ingredienti (per 4 persone): 12 fette di bresaola, 100 g di sottaceti, 1 cucchiaino di pasta d'acciughe, 1 cucchiaio di capperi, olio extravergine di oliva, erba cipollina Frullare la pasta di acciughe con i capperi e i sottaceti sgocciolati. Aggiungere un filo di olio extravergine di oliva. Posizionare un cucchiaio del composto al centro della fetta di bresaola e chiudere a caramella o fagottino, legato con un filo d'erba cipollina.
The recipe

Melanzane alla Bresaola

Preparation
Ingredienti (per 4 persone):

200 g di bresaola,
2 melanzane,
200 g di caprino fresco,
olio extravergine di oliva,
prezzemolo,
aglio,
sale e pepe.


Tagliare le melanzane per il lato lungo ricavandone fette alte circa 1/2 cm, salarle abbondantemente e lasciarle per qualche ora per togliere l'amarognolo. Sciacquare, asciugare e scottare le melanzane sulla piastra. Spennellare con un pinzimonio di olio extravergine di oliva, prezzemolo,aglio, pepe e sale.
Distendere su ogni fetta di melanzana la bresaola, spalmare un leggero strato di caprino e formare un involtino, fissandolo con uno stuzzicadenti.
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