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 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 durante 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 salmon and guacamole. Quanto a short, let the carpaccio ubbia begin for everyone!
To prepare the fig and gorgonzola carpaccio, we start with the crackers: durante a bowl, mescolanza 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 durante the wine 4 and oil 5 and continue to work the mixture until it is compact 6.
Roll it out acceso a lightly floured work surface using a rolling pin to get a sheet 11×9 inches and 1/6 inch thick 7prick with a fork the appropriate tool 8 and cut out about 32 crackers of 1.5 inches to place acceso a baking sheet with parchment paper 9.
Quanto a a bowl, mescolanza a few rosemary needles, coarse salt 10and poppy, sunflower, and flax seeds 11. 12
and then wet the surface of the crackers with a little tazza 13 before adding the mescolanza just made 14. They are ready for baking 15,
which takes place durante 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 durante a pan; and set aside 17. Quanto a the immersion blender cup, pour the gorgonzola cut into coarse pieces, along with the cream 18,
salt, pepper, and nutmeg 19. Turn acceso the blades and pour the oil durante a stream 20obtaining a smooth and homogeneous sauce 21.
Wash the figs under a gentle stream of fresh tazza, dry them, and then slice them lengthwise 22. Arrange acceso serving plates and drizzle with the gorgonzola sauce 23. Finally, accompany the fig and gorgonzola carpaccio with the crackers and some walnuts 24.
For the translation of some texts, artificial intelligence tools may have been used.
