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    Wild berry salad with basil, mosto cotto, sichuan pepper & Grana Padano crisps

    Group 393Easy
    Group 3824 people
    T4120 min

    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)


    STEP 1

    Marinade the berries with the pepper, basil, and mosto cotto for 2 hours in the fridge.

    STEP 2

    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.

    STEP 3

    Serve the salad with a Grana Padano crisp and some vanilla ice cream (optional).