Wild berry salad with basil, mosto cotto, sichuan pepper & Grana Padano crisps
Chef Francesco Mazzei
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)
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).