chef fabio morisi's recipe

Carpaccio Di Foie Gras, Balsamic Vinegar Cream, And Taleggio Cheese Crisp

Chef Fabio Morisi

Fast, easy and delicious. A great mix of ingredients at the hands of Fabio Morisi,'s in house chef.

Carpaccio di foie gras, balsamic vinegar cream, and Taleggio cheese crisp

Carpaccio di foie gras

Ingredients [serves 4]
2 oz fresh duck foie gras cut into very thin slices.
Pinch of Maldon salt.
Freshly ground white pepper to taste.
2 TBS cream of balsamic vinegar di Modena
2 sheets of Taleggio cheese finely chopped
Chives for garnish

To prepare this simple summer dish, you should make sure the foie gras is very cold, even a little frozen. The first step is to cut it into very thin slices, which we’ll place on the base of the plate. We add a pinch of Maldon salt, white pepper and garnish with balsamic cream. Meanwhile, we put the thin slices of Taleggio on a baking sheet and bake for 4 minutes at 180 degrees (350º F). After you take it out of the oven, let it cool and place on the plate next to the foie. Finally, we give a decorative finish with a sprinkle of chives. It is ready to serve. Buon appetito!

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