Panciotti® with Chanterelle Mushrooms and Fontina DOP Cheese, Butter, Lime, and Herring Roe – Mastershow

Cook the Panciotti® with chanterelle mushrooms and Fontina DOP cheese in salted water for about 2 minutes. Melt the butter and add some cooking water to obtain a creamy sauce. Drain and flavor the Panciotti® in the butter, add the herring roe, and plate. Chef Marco Stabile for the Master Show event on November 7, 2016. Florence Uoll.