Kumato® and porcini carpaccio with foie shavings and extra virgin olive oil sorbet - Restaurant Oddo
Starters and salads
Ingredients (4 servings)
- 1 Kumato® tomato
- 2 porcini mushrooms, best frozen for better slicing
- 50 g duck liver
- Extra virgin olive oil sorbet
- Extra virgin olive oil
- Salt and pepper
- Salt flakes
- Chives
- Modena vinegar reduction
Method
- Slice the Kumato® tomato very thinly with the meat slicer and spread it over the base of the plate.
- Season with salt and pepper and add a drizzle of extra virgin olive oil.
- Repeat with the porcini.
- Next, cut the duck liver a bit thicker with the meat slicer and fry the pieces in a very hot pan for a few seconds to bring it to temperature.
- Spread over the porcini.
- Finally, place a quenelle of extra virgin olive oil sorbet in the centre of the plate.
- Garnish with a sprig of chives, a drizzle of oil, the Modena vinegar reduction and salt flakes.
