Lake carpione with Olitalia I.G.P. balsamic vinegar
by Stefano Minervino - Caravate (VA)
by Stefano Minervino - Caravate (VA)
Blast chill and remove the skin from the carpione filets, chop into little cubes about 1 cm in size, and using a meat pounder, crush them into a thin carpaccio.
Soften the gelatin in cold water.
Boil the white wine for a couple of minutes, add the Olitalia I.G.P. balsamic vinegar and a tablespoon of honey.
Add the gelatin, squeezed out well, and spread a thin layer of sauce on the plates.
Refrigerate until the mixture solidifies.
Peel the carrot and boil in salted water until tender.
Blend, emulsifying with Olitalia extra virgin olive oil. Season the lake carpione filets with oil, salt and pepper.
Arrange on a plate, lightly drizzle with carrot cream, and decorate with sage and fried parsley.
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