INGREDIENTS

Bresaola: 150 g

Butter: 50 g

Mascarpone: 50 g

Cream: 6 tbsp

Brandy: 3 tbsp

Pepper: 2 pinches

2 courgettes

A few clumps of chives

PREPARATION

Chop the bresaola coarsely

Put it in the blender jar with the chopped butter and blend until smooth.

Transfer it to a bowl and add, little by little, the mascarpone, cream, brandy and pepper, stirring vigorously.

Pour the mixture into a cloth pocket and make large tufts, placing them on the courgette slices

Spread a few sprigs of chives

Put the preparation in the refrigerator for at least 4 hours before serving