Taleggio-creamed gnocchetti with raw horse carpaccio
Ingredients
Ingredients (serves 4)
- 4 portions of potato gnocchetti (store-bought or homemade with potatoes and flour)
- 120 g taleggio cheese
- 100 g horse bresaola carpaccio
- Black pepper
Method
- Prepare a taleggio cream by blending diced taleggio and butter in a little warm milk, adjusting the quantity until you get a slightly thick cream.
- Cook the gnocchetti in salted water, drain, and toss off the heat with the taleggio cream.
- Plate, adding the horse bresaola carpaccio (cut into thin strips) on top, finishing with black sesame seeds and freshly ground black pepper.
