Panciotti® with chanterelle mushrooms and Fontina DOP cheese, lard, cherry tomatoes, and balsamic vinegar
x4
Ingredients for 4 people
12 Panciotti® with chanterelle mushrooms and Fontina DOP cheese Divine Creazioni Surgital
12 yellow date tomatoes
12 cherry tomatoes
12 slices of lard
traditional balsamic vinegar
red garlic from Sulmona
shallot
extra virgin olive oil
basil
salt to taste
Procedure
Blanch the date tomatoes and cook them in a steam oven in an airtight jar at 90°C for one hour; once cooked, sauté them in extra virgin olive oil with a clove of garlic in its skin. Cut 6 cherry tomatoes in half and the remaining ones into quarters; finely chop the shallot and sauté it in a pan with extra virgin olive oil and salt. Clean the basil, wash it, and blanch it for a few seconds; cool it in ice water, place it in a glass, and emulsify it with extra virgin olive oil using an immersion blender. Cook the Panciotti® with chanterelle mushrooms and Fontina DOP cheese in plenty of salted water, drain them and arrange them on the plate, immediately placing the slices of lard on top and sprinkling with the cherry tomatoes, basil sauce, and traditional balsamic vinegar.
STEFANO RUFO Recipe from Divine Creazioni volume III “Giovani Talenti” Curated by Elsa Mazzolini – La Madia Editore
