Salad with Bresaola IGP, Québec asparagus, flakes of Montasio DOP

Salad with Bresaola IGP, Québec asparagus, flakes of Montasio DOP

Insalata con Bresaola della Valtellina IGP e asparagi del Québec con scaglie di Montasio DOP, Nocciole Piemonte IGP e Olio extra vergine di oliva Frescobaldi, ravanelli e cipollotto.

Salad with Bresaola della Valtellina IGP and Québec asparagus with flakes of Montasio DOP, Nocciole Piemonte IGP and Frescobaldi extra virgin olive oil, radishes and spring onion.


For 4 people

  • 12 Quebec asparagus
  • 24 Piedmont IGP hazelnuts
  • 2 green onions, thinly sliced
  • 4 radishes, thinly sliced
  • 60 ml (4 tbsp.) Extra virgin olive oil Frescobaldi
  • 30 ml (2 tbsp.) Red wine vinegar
  • 30 ml (2 tbsp.) Minced chives
  • 12 slices of Bresaola della Valtellina IGP
  • 12 flakes of Montasio DOP


  1. Wash and peel the asparagus, then bring a generous amount of salted water to a boil and cook them.
  2. Drain them and place them on a baking sheet to cool them.
  3. Cut each asparagus into 5 pieces.
  4. Roast the Piedmont IGP hazelnuts in a dry pan for 5 minutes over low heat or in the oven on a baking sheet for 10 minutes at 350F (175c).
  5. Crush the hazelnuts.
  6. In a bowl, combine the radish slices, chopped green onions, vinegar and Frescobaldi extra virgin olive oil.
  7. Place 3 slices of Bresaola della Valtellina IGP in each dish, followed by the Piedmont IGP hazelnuts and asparagus.
  8. Garnish with radishes, green onions and add dressing.
  9. Place 3 pieces of Montasio DOP on each plate and sprinkle with chopped chives.

Find the featured products locally

Bresaola della Valtellina IGP

Mare Chiaro Cirò DOC 2020 Bio

Barbera Colli Piacentini DOC 2019 Bio

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