Horse carpaccio, robiola cream with peaches and crispy capers
Ingredients
Ingredients (serves 4)
- 160 g Coppiello horse bresaola carpaccio
- 100 g robiola cheese
- A few arugula leaves
- 2 tbsp desalted Pantelleria capers
- EVO olive oil for frying
- Balsamic vinegar reduction
Method
- Work the robiola with a fork until you get a smooth, soft cream, then add finely chopped arugula.
- Fry the well-dried capers in hot oil until crispy.
- Arrange the carpaccio slices in a rose shape on the plate, decorate with the arugula cream using quenelles or a piping bag.
- Scatter the crispy capers and thin slices of nectarine.
- Add a drizzle of balsamic reduction and a few arugula leaves.
