Fig carpaccio with Grana Padano, toasted pinnons, foie mi cuit, fried bread and mustard vinegarette
. Serves: 4 people
Ingredients for the honey mustard vinaigretteThe 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
Ingredients for the carpaccio60gr of Grana Padano
6-7 units of fig
1 slice of bread
40gr of pine nuts
70gr of foie mi cuit
Fresh basil leaves
PreparationCut 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.