Carpaccio di foie gras, balsamic vinegar cream, and Taleggio cheese crisp
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 Carpaccio 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!
Now, do you want to do a delicious homemade Mayonnaise?
Spaniards claim to have invented mayonnaise in the 1700’s on the island of Mahon, in the Balearic Islands. There are some reports of a French cook involved, but it was on Spanish soil so I am claiming it for Spain! I make it in the blender and play with thickness and flavors depending on what I am serving. When I am making it to accompany fish dishes, I add a bit more lemon; for potatoes and vegetables, an extra dash of vinegar brightens it and a tablespoon of curry mixed in, makes a perfect dressing for shrimp. The proportions of egg and olive oil are always the same; the amount of additional flavoring you use is up to you. Herbs can make a dramatic difference in a mayonnaise; my favorites are tarragon, rosemary and oregano. Be careful to add too much oregano though; the flavor is really intense and it can overpower the rest of the ingredients. Always taste the mayonnaise as you make it; you can always add more flavors as you go along.
Makes 1 ½ cups of Mayonnaise
1 large egg
1 large egg yolk
2 tablespoons lemon juice
2 tablespoons white wine vinegar
Pinch of salt
1 cup olive oilPlace egg, yolk, lemon juice, vinegar and salt in the blender. Puree until smooth. With the motor running, pour the olive oil in a stream until the mixture is emulsified and thick. Cover and chill until ready to serve. The mayonnaise will keep, covered, in the refrigerator up to 2 days.
This mayonnaise, infused with garlic for a pungent and flavorful kick, is the perfect way to enhance soups, seafood dishes and —my favorite— paella. Make it in the morning and let it chill in the fridge so the flavors develop. Always taste as you go along to adjust the flavors to your taste. Because it is made with raw eggs, I serve it straight from the fridge. Aïoli is a versatile recipe, as simple or as special as you’d like to make it. In Provençe and Cataluña, this lively mayonnaise transforms basic steamed vegetables into the aptly named Le Grand Aïoli.
Makes 1 ½ cups
To make, add 2 garlic cloves to the blender and continue as in Homemade Mayonnaise.
For more recipes of Mayonnise, take a look here.■