Bresaola with apples and hazelnuts 

Bresaola with apples and walnuts is a hearty appetizer, but it can also be excellent as a main course or to accompany your main meal. It is a delicious variant of the classic bresaola with arugula, cherry tomatoes and parmesan cheese, with the typical flavors given by hazelnuts and apples. You can also add a drizzle of balsamic vinegar, which in addition to giving that extra touch to the composition of the dish, will make your bresaola even more delicious.

Ingredients

250 g bresaola

An apple

100 g hazelnuts

Parmesan cheese flakes to taste

Balsamic vinegar

To decorate

A little parsley

Steps

On a serving plate, arrange the bresaola cut into slices. Cut the apple in half, remove the core and cut the wedges. Peel them and place them on top of the bresaola. Add the hazelnuts and Parmesan cheese flakes. Season, if you like, with a drizzle of balsamic vinegar and garnish with a few parsley leaves.

Fun fact: bresaola is a typical cured meat of Valtellina produced exclusively with adult beef meat. It is particularly suitable in low-fat diets and in diets for athletes. Bresaola, in fact, has a low fat content but a high presence of mineral salts, a considerable protein content and high digestibility. However, it has a flaw: during its curing, sodium and potassium nitrites and nitrates are added, which if ingested in large quantities can be dangerous for our body. Nutritionists therefore recommend eating this cured meat in moderation. In addition, due to the high presence of potassium, it is strongly discouraged for those suffering from hypertension. The origin of the name bresaola is not known: there are those who think that it derives from a gland present in the lymphatic system of cattle, called brisa, essential for the production of bresaola; Others, on the other hand, refer to the "brasa", to the grill, because in ancient times, the rooms where the cured meat was aged were heated by braziers.