Flowers of Bresaola with Casatella on a bed of radicchio rosso

Ingredients

21 oz. of radicchio, julienned
14 oz. of bresaola
14 oz. of Casatella Trevigiana cheese
3 tablespoons of extra virgin olive oil
3 tablespoons of balsamic vinegar
salt and white pepper

Preparation

Wash and dry the radicchio carefully. Arrange on the plates equally and grind some white pepper over them. Prepare the sauce, emulsifying the oil and vinegar using a blender. You will obtain a rather thick sauce, which will be drizzled over the plates. Slice the bresaola thinly and make rose buds, placing a pat of Casatella in each one. Arrange the rose buds on the bed of already dressed radicchio. The plates can be decorated with either sesame or poppy seeds. (serves 10)