Strigoli® with skate and lardo di colonnata, vermentino nero di candia caviar, vinca bread crumbs, and rosemary flowers

Fillet the skate and set the fillets aside. In a pan, sauté the celery, one garlic clove, parsley, basil, and tomato. Add the skate trimmings and enough ice to fill a pot of about half a liter. Cook for 20 minutes, strain, and keep warm. To prepare the caviar, reduce the wine by half with the desired herbs, then dissolve the agar-agar in a spoonful of cold wine, add it to the remaining wine, and cook for 3 minutes.

Make the caviar by using a syringe to drop the mixture into seed oil previously kept in the freezer for at least 30 minutes. In a pan, heat the butter with the EVO oil, add the garlic clove, skate fillets, and diced Lardo di Colonnata, and cook for about 3-4 minutes. Pour in the broth and toss the previously cooked Strigoli® in salted water until al dente, finishing the cooking in the pan.

Plate the Strigoli® in the center, garnish with rosemary flowers, red wine caviar, and a sprinkle of herb-flavored bread crumbs.

Antonio Morelli, Chef Trainer, Advanced Training – fic.