Ingredients
10
- 10 Crystal breads (sourdough bread with a beer flavour)
- 60 slices Bündnerfleisch
- 5 fennel bulbs
- 100 g Bresc Parrillada aio e lemone
- 25 g pine nuts, toasted
- 10 sprigs salad pea
- 30 Bresc Cherry tomatoes garlic parsley
Ingredients
Preparation method
Slice the fennel finely with a mandoline. Mix it with the aio e lemone and marinate it under pressure, preferably by vacuum-sealing it. Slice the crystal bread in two and put the fennel salad on the bottom half. Arrange the slices of Bündnerfleisch on top. Garnish with the sweet-and-sour tomatoes and a few drops of aio e limone. Sprinkle with toasted pine nuts and top it off with the salad pea.
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