Home » Mille-Feuille of bresaola, avocado and Parmesan wafers

Mille-Feuille of bresaola, avocado and Parmesan wafers

by Ada Parisi
5 min read

Mille-Feuille of bresaola, avocado and Parmesan wafers. Considered the quintessential food light, bresaola della Valtellina Pgi combines easily lightness and delicacy to second of the ingredients with which it is paired. Given the first warm, cut the calories you need to survive and facilitate digestion, but we don't want to penalize the true taste? Try this dish with dried beef, avocado, rocket and Parmesan wafers. The waffles are crisp, spicy Arugula, avocado sweet and soft: the wafers are prepared in 7 minutes in the oven, and once ready the rest of the pot you ' mount’ in a minute: single dish perfect after a bath. To the sea, strictly.

Ingredients for 4 people:

  • 16 thin slices of bresaola della Valtellina Igp (per serving: 4)
  • a ripe avocado
  • rocket as required
  • salt and pepper
  • the juice of half a lemon

for the wafers of Parmesan (per serving: 2)

  • 100 grams of Parmesan 24 months
  • pepper

Preheat the oven to 180 degrees static. Line a baking sheet with parchment paper, place on parchment paper 8 piles of Parmesan, round in shape, 2-3 mm thick. Grind over some black pepper and bake for 7-8 minutes, until the Parmesan has melted and not the surface is lightly browned. Arrange waffles on a paper towel to dry: cooling will become crispy.

Wash, Peel and cut in half the avocado, eliminating the large central core. Cut each half into thin slices and sprinkle with a little’ lemon juice and black pepper.

Place the arugula in a bowl and season with olive oil, lemon, a little salt and black pepper.

Composition of the dish: make a layer of Arugula, then top with a Parmesan wafer, then two slices of dried beef (leave soft, don't mash too) and the avocado slices. So even rocket, a pod of wheat, bresaola and finally still avocado. Season with a little oil and a few drops of lemon juice: I shake a little Arugula with olive oil, I filtered the whole thing and I topped off the dish with this bright green aromatic oil. Bon appétit!

THE PAIRING: We recommend to combine a bianco Igt Terrazze retiche, produced in Valtellina by the company Auditors Sertoli Salis. The wine is called “Maiden's Tower“, smells of exotic fruit white, with balsamic; its taste is dry and soft. Also interesting is the combination with the Maiden's Tower Barrique, aged in wood, that smells of vanilla and white fruit, with spicy notes and hints of almond.

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Chezuppa June 3, 2014 - 17:18

I usually eat it with a little lemon juice and Parmesan … next time I try with the waffle dough! Who knows what delicacy!

Sicilians creative in the kitchen June 3, 2014 - 22:34

Let's say it's a way to put a handful in addition to calories in a thin plate! My specialty 🙂 Good Week! ADA

Vera Kluzer June 3, 2014 - 00:04

I love the bresaola (is that I am of Lake Como? near production area.)and this approach must be exceptional…too bad not to find the bresaola 🙁

Sicilians creative in the kitchen June 3, 2014 - 12:46

Hi Vera! EH Yes, you're in the production area, then used well! I confess that I don't love her always bresaola, must have a particular combination that mitigate that taste a little’ too ' carneo’ for my taste. Now throw it there… If you find a good ham you might try the recipe with this variant (will be that I love raw ham 🙂 ), Dear greetings, ADA


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