Tortellacci Fonduta with Bresaola, Arugula Pesto and Shiitake Mushrooms

Originating in Valtellina, a valley in the northern Italian region of Lombardy, Bresaola is a well-known salume. It is made from air dried, salted beef that is taken from the top round cut of the steer.

4 Servings
Tortellacci Fonduta with Bresaola, Arugula Pesto and Shiitake Mushrooms