Fresh artichoke carpaccio with bottarga and parmesan
1 serving
30 minutes
From The Mad Cook restaurant
Calories221.2kcal
Proteins7.4grams
Fats14.4grams
Carbohydrates14.4grams
1
Clean the Italian artichoke.
- Artichokes: 110 g
2
Slice it into thin slices.
- Artichokes: 110 g
3
Prepare a sauce from lemon juice, balsamic cream, balsamic vinegar, olive oil, mix them and make an emulsion.
- Lemon juice: 40 ml
- Balsamic glaze (crema): 15 ml
- White balsamic vinegar: 15 ml
- Olive oil: 10 ml
4
Add chopped artichokes to this emulsion.
- Artichokes: 110 g
5
Mix everything and place it on a flat plate.
6
Slice the parmesan and place it on top.
- Parmesan (Parmigiano Reggiano): 15 g
7
Garnish with arugula and bottarga.
- Rocket (arugula): 5 g
- Bottarga: 3 g
