Fig and Gorgonzola Carpaccio

Name: Fig and Gorgonzola Carpaccio
Prep time: PTM
Yield: 4
Ingredients: Figs large 8; Gorgonzola cheese sweet 7 oz; Walnut kernels 1 cup; Fresh liquid cream &frac13; cup; Extra virgin olive oil 2 tbsp; Nutmeg to taste; Fine salt to taste; Black pepper to taste; Spelt flour 2 cups; White wine 2.8 oz; Butter 1 ½ tbsp; Extra virgin olive oil 3 ½ tbsp; Thyme to taste; Rosemary to taste; Fine salt to taste; Coarse salt to taste

915

Calories per serving

Vegetarian

Energy Kcal 915
Carbohydrates g 58.1
of which sugars g 15.7
Protein g 22.8
Fats g 64.3
of which saturated fat g 18.68
Fiber g 9.9
Cholesterol mg 74
Sodium mg 813

Difficulty: Easy
Serving: 4 persone
Cost: Average

PRESENTATION

We are sure that by saying carpaccio, it will immediately bring to mind the most famous and beloved: the Carpaccio alla Cipriani from beautiful Venice. Maybe you tasted it this summer along with other tasty variations like octopus or eggplant. But the one we suggest today is even more special! It is fig and gorgonzola carpaccio that contrasts the oldest and most pleasing of combinations, cheese and fruit. They seem to have so little to say to each other and yet are so complementary. A play of aromas, flavor, and texture in our fig and gorgonzola carpaccio that will surprise your palate with bursts of goodness. It is perfect for a cold dinner perhaps alongside other equally tasty variations, like pineapple and speck or salmon and guacamole. In short, let the carpaccio mania begin for everyone!

INGREDIENTS

915

Calories per serving

Figs 8 - large

Gorgonzola cheese 7 oz (200 g) - sweet

Walnut kernels 1 cup (100 g)

Fresh liquid cream ⅓ cup (100 g)

Extra virgin olive oil 2 tbsp (30 g)

Nutmeg to taste

Fine salt to taste

Black pepper to taste

For the crackers: Spelt flour 2 cups (250 g); White wine 2.8 oz (80 g); Butter 1 ½ tbsp (25 g); Extra virgin olive oil 3 ½ tbsp (50 g); Thyme to taste; Rosemary to taste; Fine salt to taste; Coarse salt to taste

Preparation

How to prepare Fig and Gorgonzola Carpaccio

To prepare the fig and gorgonzola carpaccio, we start with the crackers: in a bowl, mix the flour with table salt 1 and a few thyme leaves 2. Add the butter and blend it into the mixture by crumbling it with your hands 3,

then pour in the wine 4 and oil 5 and continue to work the mixture until it is compact 6.

Roll it out on a lightly floured work surface using a rolling pin to get a sheet 11x9 inches and 1/6 inch thick 7, prick with a fork or the appropriate tool 8 and cut out about 32 crackers of 1.5 inches to place on a baking sheet with parchment paper 9.

In a bowl, mix a few rosemary needles, coarse salt 10, and poppy, sunflower, and flax seeds 11. Mix 12

and then wet the surface of the crackers with a little water 13 before adding the mix just made 14. They are ready for baking 15,

which takes place in a static oven, already preheated to 340°F, for about 25 minutes 16. While the crackers cool, take care of the rest. Briefly toast the walnuts in a pan; and set aside 17. In the immersion blender cup, pour the gorgonzola cut into coarse pieces, along with the cream 18,

salt, pepper, and nutmeg 19. Turn on the blades and pour the oil in a stream 20, obtaining a smooth and homogeneous sauce 21.

Wash the figs under a gentle stream of fresh water, dry them, and then slice them lengthwise 22. Arrange on serving plates and drizzle with the gorgonzola sauce 23. Finally, accompany the fig and gorgonzola carpaccio with the crackers and some walnuts 24.

Storage

Once the fig and gorgonzola carpaccio is ready, it is recommended to consume it immediately.

Advice

Want to try something very tantalizing? Try accompanying the dish with some dried red fruits, such as raspberries or strawberries, the acidity will pair excellently with the fig and gorgonzola carpaccio.

For the translation of some texts, artificial intelligence tools may have been used.