Spinach leaves and bitto salad

Spinach leaves and bitto salad
Course: 
Side dish
Region: 
Lombardia
Vegetarian: 
No
Ingredients for 4 people: 
  • 500 g of fresh spinach leaves
  • 200 g of bitto DOP
  • 150 g of bresaola cut in small cubes
  • 35 g of pine nuts
  • 35 g of sultana grape
  • 3 tablespoons of extra-virgin olive oil
  • 1 tablespoon of lemon juice
  • 1 tablespoon of chopped herbs (parsley, basil, marjoram)
  • 200 ml of warm water
  • salt and pepper

This cheese from Northern Italy (Sondrio and Bergamo, Lombardia) gives a sweet and delicate taste to an unordinary salad.

Preparation steps: 
  • Pour the warm water in a bowl.
  • Add the sultana grapes and soak them for 30 minutes.
  • Drain them and gently wipe them with a dry cloth.
  • Wash all the spinach leaves.
  • Dry them and roughly chop them.
  • Put the salt, pepper and the lemon juice in a bowl.
  • Pour the chopped herbs and the oil in.
  • Place the spinach leaves in a large bowl.
  • Drizzle them with the oil and lemon sauce.
  • Let it marinate for 30 minutes.
  • Cut the bitto in small chunks.
  • Add bitto, bresaola, pine seeds and sultana grapes.
  • Serve.