Wagyu bresaola with marinated egg and small vegetables

The starred chef Enrico Recanati interprets WAGYU’s BRESAOLAZERO®, enriching it with marinated eggs and a riot of fresh seasonal vegetables.


  • Yogurt Sauce
  • Parsley extract
  • Turnip Sauce
  • Egg marinated with soy for half an hour
  • Aromatic herbs (thyme, sorrel, pinpinella, wild rocket)
  • Bresaola from Wagyu


BRESAOLAZERO® by Wagyu, described the maximum expression in terms of olfactory and gustatory experience. Bresaola Wagyu is processed separately fresh, with a finishing before the slaughter of 300 days with wheat, on the palate it has a sweeter taste.

The main feature of Wagyu meat is the “marbling”, that is the thin veins of fat that give the various pieces an appearance similar to that of red marble.

This gives the meat a very soft consistency, but also a rich aroma and an unmistakable flavor.


1.Wrap the wagyu bresaola like a small rose and place it on the plate;
2.Marinate the egg yolk in the soybean for at least half an hour, extract 300 g of parsley;
3.Blend a red turnip with the turnip cooking juice and give it the right density;
4.Take the good quality Greek yogurt, whisk this too with the help of a lemon juice and milk until you get a homogeneous sauce until you get a homogeneous sauce;
5.Season with oil and sale of Maldon and aromatic herbs and arrange them on the plate.

Serve with edible flowers, pansy type, if possible, serve with warm bread.

Are you curious to try this recipe?

Buy Bresaola Wagyu on Giò Porro Shop!

1 Comment

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