Strigoli® with skate fish and colonnata lard, with vermentino nero di candia caviar, vinca breadcrumbs and rosemary flowers
x4
Ingredients for 4 people
400 g Strigoli®
500 g skate fish
1 tomato
1 stick celery
2 cloves of garlic
ice to taste
parsley, basil
50 g butter
50 ml extra virgin olive oil
300 ml Vermentino Nero di Candia wine
2 g agar-agar
200 ml seed oil
100 g bread
rosemary flowers
mixed spices (rosemary, thyme and cinnamon)
100 g Colonnata lard
Procedure
Fillet skate and set fillets aside. In a pan, brown celery, a clove of garlic, parsley, basil and tomato, add skate trimmings and ice in the right amount to fill a pot of about half a litre.
Cook for 20 minutes, drain and keep warm. Prepare the caviar by simmering wine until it is reduced in half, add spices to taste, then dissolve agar-agar with a tablespoon of cold wine, add to the remaining wine and cook for 3 minutes. Prepare the caviar using a drop-by-drop syringe in the seed oil previously stored in the freezer for at least 30 minutes. In a pan, heat butter and extra virgin olive oil, add garlic clove, skate fillets and diced Colonnata lard, and cook for about 3-4 minutes. Wet with broth and sauté Strigoli® previously cooked al dente in salted water to finish cooking in the pan.
Present the dish with Strigoli® in the centre, rosemary flowers, red wine caviar and a sprinkling of breadcrumbs flavoured with spices.
Antonio Morelli advanced training chef – fic.
