Recipe Carpaccio of grapes, jelly, gorgonzola and culatello – Italian Cuisine


  • 250 g sweet Gorgonzola Dop
  • 250 g Culatello di Zibello Dop
  • 150 g black currant juice (cassis)
  • 4 g edible gelatin in sheets
  • 1 bunch of black grapes
  • 1 bunch of white grapes
  • 1 loaf of homemade bread
  • extra virgin olive oil
  • mallow flowers

For the recipe carpaccio of grapes, jelly, gorgonzola and culatello, soak the jelly in cold water.
Cut the grapes into very thin slices and remove all the pips.
Distribute them, alternating them, so as to "line" the dishes.
Reheat until the blackcurrant juice boils, then turn off and dilute the squeezed jelly.
Leave her cool, transfer it to a "baby bottle" (flexible container with spout) and distribute it still liquid in all the spaces between one slice of grapes and another, creating a continuous base in the dishes.
Put the dishes in the fridge for 15 minutes, so that the gelatin solidifies.
Slice the loaf obtaining a dozen very thin slices. Grease them with a drizzle of oil and bake them at 200 ° C for 5 minutes, until they are colored, dry and curled.
Complete the plate with slices of bread, gorgonzola flakes, slices of culatello and mallow flowers.

Recipe: Davide Brovelli, Texts: Laura Forti; Photo: Riccardo Lettieri, Styling: Beatrice Prada

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