In an exclusive collaboration with Chef Renato Bernardi, we have created a series of gourmet recipes, designed to be easily replicated in your kitchen using our high-quality products. Each month, we offer a new recipe, and for December, we present a sophisticated creation: Porchetta Foam with Radish and Pineapple Carpaccio, Mint, and Balsamic Glaze. This dish is a true symphony of flavors, combining the richness of porchetta with the freshness of pineapple and the crispness of radishes, all enhanced by a touch of balsamic glaze.
INGREDIENTS FOR 4 SERVINGS:
- Porchetta: 300g
- Radishes: 150g
- Pineapple: 1 unit
- Soy milk: 100cl
- Extra virgin olive oil: as needed
- Salt and pepper: to taste
- Fresh mint: as needed
- Balsamic glaze: as needed
INSTRUCTIONS:
- Start by removing the crust from the porchetta and cutting the meat into strips. Blend the meat in a food processor with the soy milk and a drizzle of oil until a smooth cream is obtained. Transfer the cream to a piping bag and keep warm.
- Dice the pineapple and radishes and lightly season them with salt, pepper, and julienned mint.
- Using a pastry ring, arrange the fruit salad in the center of the plate, then gently unmold and decorate with fresh mint leaves and a drizzle of balsamic glaze.
- Separately, pipe the porchetta foam into a glass, place it next to the fruit salad on the plate, decorate with crispy porchetta crust pieces, and serve.
This dish is not only a triumph of flavors and textures but also a unique culinary experience that blends Italian tradition with a touch of creativity and innovation. Perfect for special occasions or a gourmet dinner at home, Porchetta Foam with Radish and Pineapple Carpaccio, Mint, and Balsamic Glaze promises to leave a memorable impression on your guests.
