Wagyu Bresaola & Potato Recipe
leek soubise, smoked scamorza, mozzarella, grana padano, lemon oil, chives
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Ingredients
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Wagyu Bresaola & Potato
Method
Preparation
- 1
Prepare the Potatoes
Peel the potatoes and cut them into thin slices. Rinse under cold water and then soak them in water for 30 minutes to remove excess starch.
- 2
Cook the Potatoes
Boil the sliced potatoes in salted water until tender, about 10-15 minutes. Drain and set aside.
- 3
Make the Leek Soubise
Slice the leek thinly and sauté in a pan with a bit of olive oil over medium heat until soft, about 5 minutes. Add the heavy cream and simmer for another 5 minutes until thickened. Blend until smooth and season with salt and pepper.
Assembly
- 4
Layer the Ingredients
On a serving plate, start with a layer of the leek soubise. Arrange the boiled potato slices on top, followed by the Wagyu bresaola.
- 5
Add Cheese
Sprinkle smoked scamorza, mozzarella, and grated Grana Padano cheese over the top.
- 6