Coppa of Piacenza, sorrel, stevia and 6 Luppoli Bock Rossa
6 Luppoli Bock Rossa.
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PORETTI 6 Luppoli Bock Rossa >>
Recipe ingredients:
(for 4 people)
24 slices coppa of Piacenza d.o.p.
200 g of field salad
10 g of sorrel
10 g of stevia
2 slices of bread
Extra virgin olive oil of Garda d.o.p.
Salt of Cervia to taste
Black pepper to taste
300 ml of 6 Luppoli Bock Rossa
10 g of soy lecithin
Preparation:
Line the bottom of a baking pan with a sheet of baking paper, place 4 slices coppa of Piacenza, cover with another sheet and dry in oven at 120° C.
Obtain from the bread slices cubes of 0.5 cm per side and gold them in the oven.
Place the 6 Luppoli Bock Rossa and soya lecithin in a sufficiently large container and mix it all with an immersion blender, then let the mixture mature and repeat the operation until a stiff foam.
Season the salad with a little extra virgin olive oil of Garda, salto of Cervia and coarsely ground black pepper.
Presentation:
Place the salad on individual plates
Lay the slices of coppa of Piacenza, top with the 6 Luppoli Bock Rossa foam and garnish with red sorrel and stevia leaves. Decorate with slices of dried coppa of Piacenza.
