TUNA, BRESAOLA, CAPER FLOWERS AND VERMOUTH ZABAGLIONE
Combination

Tuna, bresaola, caper flowers and Vermouth zabaglione

  • 15 min
  • 4 people
  • Easy
Recipe by

Federico Quaglia

Ingredients

  • 240 g bresaola
  • 120 g fresh tuna
  • 40 g minced caper
  • 40 g caper flowers
  • 2 eggs
  • salt and pepper
  • 60 ml white vermouth

Preparation

 

Prepare the zabaglione by whipping eggs with vermouth, salt and pepper in a hot water bath.
Place the ingredients on the serving dish and season them, as you wish, with the zabaglione.

 

Buon appetito ;-)

This recipe is made with

58021 Bresaola della Valtellina I.G.P.
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