Carne Salada trilogy

Starters

Ingredients

  • Kg 0.280 Carne Salada
    L 0.050 Garda Trentino extra virgin olive oil
    Kg 0.020 Torbole broccoli cream
    Kg 0.040 Golden apple diced brunoise style
    Kg 0.150 Torbole broccoli cream
    Kg 0.080 Trentingrana cheese
    Kg 0.080  Ricotta
    Kg 0.050  smoked Ricotta
    L 0.020   fresh cream
    Kg 0.040  petals of semi-aged Vezzena cheese
    Kg 0.040 Zambana asparagus
    Chives
    Lemon juice, to taste
    Citronette sauce, to taste 
    Salt, pepper to taste 

Carne Salada trilogy: classical carpaccio of Carne Salada with Zambana asparagus and petals of Vezzena cheese, tartare of Carne Salada with Golden apples and dumpling filled with two ricottas on a bed of Torbole broccoli cream


1st stage


For the tartare:

With a knife cut up 120 g of Carne Salada, add the lemon juice and a drop of Garda extra virgin olive oil and blend well. Season the peeled and diced brunoise style apples with Garda evo oil and some citronette sauce.

Using a food-moulding ring about 2.5 cm in diameter, form small medallions.

For the dumpling:

Pass the two Ricotta cheeses through a sieve, add Trentingrana cheese and fresh cream and mix everything with a spoon until the right consistency is achieved.

Cut four thin slices of Carne Salada, arrange them on a flat surface and using a pastry bag place a dab of ricotta at the centre of each one; close the slice at the top as if it were a dumpling and tie with a leaf of chives, then place the broccoli cream underneath the dumpling in the dish.

For the carpaccio:

Cut four thin slices of Carne Salada and arrange them on the plate. Decorate with the asparagus and the Vezzena cheese petals, polish with Garda Trentino extra virgin olive oil. 


2nd stage


Position in the plate the spoon with the tartare, the dumpling on the broccoli cream and the carpaccio, and decorate to taste.


The recipe was presented on the occasion of "Chefs without frontiers" contest by Simone Pedrolli of the IFPA (Vocational Institute for Hotel Management) of Levico Terme.

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