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Carne Salada trilogy

Carne Salada trilogy

  • Kg. 0,280 Carne salada
    Lt. 0,050  Olio extra vergine di oliva Garda Trentino
    Kg. 0,020 Crema di broccolo di Torbole
    Kg. 0,040 Mele Golden a brunoise
    Kg. 0,150 Crema di broccolo di Torbole
    Kg. 0,080  Formaggio Trentingrana
    Kg. 0,080  Ricotta
    Kg. 0,050  Ricotta affumicata
    Lt. 0,020   Panna fresca
    Kg. 0,040  Scaglie di Vezzena semistagionato
    Kg. 0,040  Asparagi di Zambana
    Erba cipollina
    Succo di Limone qb
    Salsa citronette qb 
    Sale, pepe qb 

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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