Fake bresaola sushi

Made with Parmigiano Reggiano ·
Execution time
1 h


/home/ek41iafz/public_html/casamodena-parmareggio.com/wp-content/themes/bonterre/single-ricetta.php:68:string '<ul>
<li>250 g white long-grain rice</li>
<li>325 ml water</li>
<li>80 ml rice vinegar</li>
<li>40 g sugar</li>
<li>6 g salt</li>
<li><strong>200 g Casa Modena Professional Bresaola Silverside</strong></li>
<li>200 g robiola cheese</li>
<li>1 celery stick</li>
<li>1 green apple</li>
<li>15 g rocket</li>
<li><strong>40 g Parmigiano Reggiano</strong></li>
<li>50 ml balsamic vinegar IGP</li>
' (length=398)
  • 250 g white long-grain rice
  • 325 ml water
  • 80 ml rice vinegar
  • 40 g sugar
  • 6 g salt
  • 200 g Casa Modena Professional Bresaola Silverside
  • 200 g robiola cheese
  • 1 celery stick
  • 1 green apple
  • 15 g rocket
  • 40 g Parmigiano Reggiano
  • 50 ml balsamic vinegar IGP


array (size=6)
  0 => 
    array (size=1)
      'passaggio' => string '<p>Start by concentrating on the homemade pasta: take the all-purpose flour, make a well in the centre and break two eggs into it, then start mixing everything by kneading. Rest the pasta for 30 minutes.</p>
' (length=208)
  1 => 
    array (size=1)
      'passaggio' => string '<p>In the meantime, prepare the filling: put the ricotta in a container, add the boiled and cut chard, along with the grated Parmigiano Reggiano, egg and salt and mix everything together with the grated nutmeg.</p>
' (length=215)
  2 => 
    array (size=1)
      'passaggio' => string '<p>Roll out the pasta with a rolling pin to obtain a thin sheet. Place the pasta on a work surface and place a teaspoon of filling (for each tortello) on top and then cover it with the pasta, try not to leave any air holes that could cause the tortello to break up during cooking.</p>
' (length=285)
  3 => 
    array (size=1)
      'passaggio' => string '<p>Then, cut out the tortelli with a pastry cutter wheel. It is important that the tortelli are a similar size to each other to ensure that each one is cooked properly.</p>
' (length=173)
  4 => 
    array (size=1)
      'passaggio' => string '<p>Put a pan full of salted water on to boil, once the temperature is reached, add the tortelli, which will be ready after 5 minutes.</p>
' (length=138)
  5 => 
    array (size=1)
      'passaggio' => string '<p>Prepare a dish that has some knobs of butter on the bottom, place the well-draned tortelli on top and cover with a layer of Parmigiano Reggiano on top.</p>
' (length=159)

Cook the rice in a saucepan of water over a high heat, with a lid on. When it comes to a boil, lower the heat to minimum and continue cooking for 12 minutes.


Remove from the heat but leave the lid on and allow to stand for another 12 minutes.
In the meantime, prepare the dressing by combining the rice vinegar, sugar and salt and heat them in a saucepan.


Spread the rice on a plate and dress it with the sauce just made. Let it cool down (fan it, if possible).


Cut the apple and celery into small pieces.


Remove the rocket leaves and eliminate the stalk. Cut the Parmigiano Reggiano into strips.
Lay a sheet of clingfilm on a sushi mat. Lay the slices of Casa Modena Bresaola on it so they overlap and there are no gaps.


With wet hands, take the rice and spread a thin layer on top of the bresaola.


Place the filling in the centre of the rice and roll the sushi up.


Remove the clingfilm and serve with balsamic vinegar.