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- Finger Food of Panzanella and Turkey Bresaola
Easy
12min
4 People
Finger Food of Panzanella and Turkey Bresaola
A delicious and light appetizer to serve in small bites.
Ingredients
4 People
2 packs of AIA aeQuilibrium Turkey Bresaola
4 wholemeal friselle (100 g in total)
4 tomatoes
A cucumber
A heart of celery
Basil
White wine vinegar
Extra virgin olive oil
Salt
Pepper
Description
When summer arrives, it's good to forget about the stove and think about light recipes that are really fresh.
This finger food with panzanella, tomatoes and AIA's aeQuilibrium turkey bresaola is just right for the season and the scorching temperatures of the hottest months.
Here's the recipe!
Procedure
1
Peel the tomatoes and cut them into 4 parts, transfer them to a plate and salt them so as to lose their liquid which you will use, along with a little water, oil and vinegar, to moisten the friselle.
2
Remove the greenest outer part of the cucumber and slice it, while the tomato will be cut into cubes.
3
Season this cucumber and tomato salad with basil (broken with your hands) and mix everything with the friselle, which, when moistened, will be broken into pieces with your hands.
4
Adjust with oil, salt and pepper. The celery instead will be peeled and cut very thin to be put in water and ice to curl it.
5
With the help of a pastry cutter, arrange a slice of turkey bresaola on the bottom, then a little panzanella and more bresaola.
6
Press a little with your hands to keep everything firmly in place and decorate with the curled celery.
Product information may undergo changes, temporarily causing variations between the information on this page and that on the product label. We therefore invite you to always verify and consider the information on the product label before using and consuming it.
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