Goat cheese ball with chives, sweet and sour red onion compote and Parpaccio

Recipe by Chef Andrea Frizzarin

Ingredients for 6 people

800 Gr. Red Tropea onions;
240 Gr still water;
80 gr white wine vinegar;
75 grams of granulated sugar;
Salt and Extra Virgin Olive Oil;
120 g fresh goat cheese;
Chive
Vinegar to be grated "Parpaccio" Balsamico Mengazzoli

Proceeding

Proceding for making the sweet and sour onion compote
Clean and cut the onions into small slices. Put onions, water, sugar, white wine vinegar, a drizzle of extra virgin olive oil and salt in a saucepan.
Light the fire to minimum and let it cook slowly. Cover with a lid. Cook for about 25 minutes.
When the liquids have been absorbed turn off and emulsify with a drizzle of extra virgin olive oil.
Refrigerate immediately to keep the color bright.

Proceding for making Caprino spheres
Quickly work the goat with the help of a spatula. Flavor it by adding a small portion of previously chopped chives. Make individual goat's spheres (20g each).
At this point in a very delicate way, pass them over the remaining chopped chives.

Dish composition
Place a generous spoonful of sweet and sour onion compote on the bottom of the plate.
Afterwards lay the grated Parpaccio Balsamico and finally the goat cheese ball placed in the chives.

Tag: solid vinegar vegetarian dishes vinegar zest

Suggested products

Parpaccio vinegar zest - balsamico

Balsamic Parpaccio is the vinegar that turns into a new solid-body, to be grated and more – 170 g