Ingredients
10
500 g smoked ribeye
250 g smoking chips
5 small romaine lettuce heads
200 g dairy spread
150 g Bresc pesto di basilico
25 g Bresc chipotle salsa
10 round flatbreads
Used bresc products
Ingredients
500 g smoked ribeye
250 g smoking chips
5 small romaine lettuce heads
200 g dairy spread
150 g Bresc pesto di basilico
25 g Bresc chipotle salsa
10 round flatbreads
Preparation method
Cold-smoke the pesto for three hours. Mix the dairy spread with the salsa. Slice the ribeye into thin slices using a slicer. Spread the flatbread with the dairy spread and arrange the romaine lettuce leaves on top. Place the ribeye on the lettuce and drizzle with the cold-smoked pesto. Garnish as desired for the finishing touch.
Related themes
Tags
PS in foodservice