Goose ham with Panettone cube - Piergiorgio Siviero

Name: Goose ham with Panettone cube - Piergiorgio Siviero
Ingredients: 4 rose panettone cubes about 3-4 cm per side to be toasted in a pan just greased with oil and kept warm.; 16 slices of goose ham; 1 150 g slice of sea bass with skin and bone; 30 g weak flour; 30 cl mineral water; 20 g shallot; 10 cl organic apple vinegar; Extra virgin olive oil; Salt and white pepper; 80 g of Chioggia radicchio; 10 cl "vinegar" obtained from the fermentation of rice

www.insolitopanettone.com

Find out the recipe Goose ham with Panettone cube - Piergiorgio Siviero created for Insolito Panettone. Try the others recipes too!

View full recipe on www.insolitopanettone.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.insolitopanettone.com.

Share this recipe:

Cooking tools:

Blender
Fine-mesh sieve
Kitchen scale
Chef's knife
Cutting board
Skillet
Pot
Oven
Mixing bowl
Plate
Measuring spoon
Paper towel
Airtight container

Ingredients

4 rose panettone cubes about 3-4 cm per side to be toasted in a pan just greased with oil and kept warm.
16 slices of goose ham
1 150 g slice of sea bass with skin and bone
30 g weak flour
30 cl mineral water
20 g shallot
10 cl organic apple vinegar
Extra virgin olive oil
Salt and white pepper
80 g of Chioggia radicchio
10 cl "vinegar" obtained from the fermentation of rice