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

by Stefano Minervino - Caravate (VA)

Serves 4

  • 4 - Filets of lake carpione
  • 30 gr. - Olitalia I.G.P. balsamic vinegar
  • 10 gr. - Gelatin sheets
  • 200 gr. - Still white wine
  • 1 - Carrot
  • Sage
  • Parsley
  • Acacia honey
  • Olitalia Extra Virgin Olive Oil
  • Olitalia peanut oil
  • Salt
  • Pepper
Lake carpione with Olitalia I.G.P. balsamic vinegar 1
Lake carpione with Olitalia I.G.P. balsamic vinegar 2

Vinegar, balsamic and glaze

Balsamic vinegar of Modena PGI

See all

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.

Lake carpione with Olitalia I.G.P. balsamic vinegar 3
Associazione

APCI

Thousands of authoritative professional chefs, flanked by highly qualified restauranteur colleagues, with the logistical and operating support of a select team of professionals

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