Wild berry salad with basil, mosto cotto, sichuan pepper & Grana Padano crisps
| Difficulty
Facile
|
Preparation  120 min
|
Servings for
4 people
|
Chef Francesco Mazzei
Ingredients
200 g strawberries
200 g raspberries
200 g redcurrants
200 g blackberries
200 g blueberries
2 g szechuan pepper
10 leafs fresh basil
50 ml mosto cotto
250 g grated Grana Padano Cheese aged 20 Months
Vanilla ice cream (optional)
Ingredienti
Marinade the berries with the pepper, basil, and mosto cotto for 2 hours in the fridge.
In the meantime, place a small amount (25g per crisp) of Grana Padano on brown paper and microwave at top power for 20 seconds until the pieces are nice and crisp.
Serve the salad with a Grana Padano crisp and some vanilla ice cream (optional).
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