Festa Monini: colors, sounds and tastes of Umbria

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Salmon carpaccio with balsamic glaze

Hard
90 MIN

Ingredients

FOR 4 SERVINGS
Salmon tail
1 (400 g)
Sheep's Ricotta
200 g
Chopped pistachios
50 g
Monini balsamic vinegar glaze
as needed
Lemon Juice Lemoniny
as needed
Extra Virgin olive oil
as needed
Fresh oregano
as needed
Salt
as needed
Pepper
as needed

Preparation

  1. Finely slice the salmon tail, cutting horizontally.
  2. Place in a dish and drizzle with oil, salt, peeper and some drops of lemon juice, refrigerate.
  3. In the meantime, flavour ricotta with pistachio, pepper, salt and oil.
  4. Remove the salmon carpaccio from the refrigerator, one slice at a time, spread the ricotta mixture over the slices and roll. Once complete, drizzle with generous amounts of oil and balsamic vinegar glaze.

A little extra

The sweet taste of Monini Glassa (glaze), is a perfect combination for the delicate salmon carpaccio.