Lake carpione with Olitalia I.G.P. balsamic vinegar

Procedure

• 1

  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. 

• 2

  Soften the gelatin in cold water.

• 3

  Boil the white wine for a couple of minutes, add the Olitalia I.G.P. balsamic vinegar and a tablespoon of honey.

• 4

  Add the gelatin, squeezed out well, and spread a thin layer of sauce on the plates.

• 5

  Refrigerate until the mixture solidifies.

• 6

  Peel the carrot and boil in salted water until tender.

• 7

  Blend, emulsifying with Olitalia extra virgin olive oil. Season the lake carpione filets with oil, salt and pepper.

• 8

  Arrange on a plate, lightly drizzle with carrot cream, and decorate with sage and fried parsley.