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    Fig carpaccio with Grana Padano, toasted pinnons, foie mi cuit, fried bread and mustard vinegarette

    Group 393
    Group 3824 people
    T3

    A recipe sure to please everyone, young and old, these mini-muffins with chick-peas and Grana Padano PDO have the wow factor when arranged on a pretty serving dish… and they taste just as good as they look. An ideal appetiser to share with friends and family.

     

    Ingredients

    • For the honey mustard vinaigrette:

    • The juice of half a lemon
    • 1 tablespoon Dijon mustard
    • 1 tablespoon of honey
    • 2 tablespoons of olive oil
    • 1 tablespoon of vinegar
    • Salt and pepper

    • For the carpaccio:

    • 60gr of Grana Padano
    • 6-7 units of fig
    • 1 slice of bread
    • 40gr of pine nuts
    • 70gr of foie mi cuit
    • Fresh basil leaves

    Preparation

     

    STEP 1

    Cut the figs thin to make it more aesthetic, or peel the figs and put the meat in the middle of plastic wrap. Crush them with the help of a rolling pin and freeze. Once frozen, cut into small pieces or with the help of a mold if we want a more perfect shape. Once done, fry.

    STEP 2

    Sauté the pine nuts until they are toasted. Add the Grana Padano cheese in shavings or powder, to the taste of each one.