Baskets of Bresaola with salad, Grana Padano and Balsamic Vinegar


Ingredients for 4 baskets
4 slices of Bresaola
4 desert spoons of Grana Padano Grated Cheese “Cascine Emiliane”
100 g rucola
balsamic vinegar
extra-virgin olive oil

How to prepare:
Cut a square of baking paper measuring about 15 cm and please in a skillet. Heat the skillet on a high heat and when it is very hot, sprinkle a desert spoon of Grana Padano Grated Cheese “Cascine Emiliane” to form a circle with the same width as the paper. Allow the cheese to cook for a few minutes until melted and golden. Remove from the heat, allow to cool for a few seconds then place the baking paper with the Grana Padano Grated Cheese “Cascine Emiliane” over the bottom of a glass so that the cheese forms a basket as it cools. Put the glass in the fridge to make the cheese cool more rapidly, then make the other baskets in the same way. When the baskets are cool, fill with the rucola and Bresaola cut into thin strips. Add a drop of oil, salt, balsamic vinegar and serve.