Fiocchi® formaggio e pere with trout roe, one of which cured with pear and matcha tea puree, and the other with sorrel stalks and black sand
x4
Ingredients for 4 people
16 Fiocchi® formaggio e pere
10 g extra virgin olive oil
1 g cuttlefish ink powder
22 g maltosec
20 g trout eggs
5 g trout roe
1 pear
5 g hazelnut oil
Timut black pepper
2 g matcha green tea
5 g Crystal mais thickener
a bunch of baby sorrel stalks
edible flowers to decorate
Procedure
Poach pear with a tablespoon of hazelnut oil for 5 hours at 52°C.
Whisk cooked pear with immersion blender, along with green tea, hazelnut oil, Timut pepper and thicken with Crystal mais.
Combine extra virgin olive oil with maltosec, mix until obtaining a sandy consistency and add cuttlefish ink powder a little at a time to obtain a marbled effect.
Cook Fiocchi® formaggio e pere in plenty of salted water flavoured with pear skin and a handful of sorrel stalks, season with hazelnut oil. On a plate, assemble puree, trout roe and eggs, black sand and hot Fiocchi®.
Finish with edible flower petals.
Chef Andrea Mantovanelli senior italian national chef team from 2016 to 2017
