Fig carpaccio with Grana Padano, toasted pinnons, foie mi cuit, fried bread and mustard vinegarette
4 people
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
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.
Sauté the pine nuts until they are toasted. Add the Grana Padano cheese in shavings or powder, to the taste of each one.
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