This recipe is made with
Bresaola Fresco
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Combination, Gluten Free

Tuna, bresaola, caper flowers and Vermouth zabaglione

415 min 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

  1. Prepare the zabaglione by whipping eggs with vermouth, salt and pepper in a hot water bath.
  2. Place the ingredients on the serving dish and season them, as you wish, with the zabaglione.
Buon appetito ;-)
This recipe is made with
Bresaola Fresco
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