Carpaccio, pear and walnut millefeuille on mountain-cheese cream
Ingredients
Ingredients (serves 4)
- 200 g horse bresaola carpaccio
- 1 ripe pear
- 60 g walnut kernels
- 150 g mountain cheese ("formaggio di malga")
- 50 ml milk
- Honey, to taste
Method
- Blend the mountain cheese with warm milk until smooth.
- Using a ring mold, alternate layers of carpaccio, thin pear slices, and coarsely chopped walnuts to build a compact cylinder.
- Serve on a pool of mountain-cheese cream, finishing with a drizzle of honey and a whole walnut kernel as decoration.
