Carrots Cappuccino with cumin and crispy parmesan biscuit recipe
Try this delicious recipe by our chef Antonella. Pursue your passion for food and learn to prepare more traditional dishes on an Italian cookery holiday.
Cuisine Sur Cours
Carrots Cappuccino with cumin and crispy parmesan biscuit
Amuses bouches, Entrée
Temps de preparation: 15 minutes
Duree du debut a la fin: 40 minutes
500 g carrots
10 centilitres fish stock (10cl water + 1 c.c stock)
0, 5 coffee spoon cumin powder
1 clove garlic
50 g fresh parmesan cheese
20 centilitres cream
Qs oil, salt, pepper, cream of vinegar balsamic
Peel carrots and cut it in small pieces. Cook it with a little olive oil and the crushed clove of garlic. Flavour and cook under cover with the bottom until it is tender (approximately 20 min.). Mix and add a part of the cream, if need add some cream.
Rectify the seasoning.
Put down heaps of worn Parmesan cheese finely, on a cold antiadhesive frying pan. Switch on the fire and watch until the cheese melt and make like “lace” (without that it changes colour).
Switch off and let cool. Remove from the frying pan delicately.
Whip the rest of the cream on whipped cream. Salt and pepper and add the cumin.
Put the carrot cream in soup plates or bowls. Cover with some whipped cream and sprinkle with a little cumin.
Decorate with some cream of balsamic vinegar and the “tile” of Parmesan cheese.
Serve cold or hot.