Code D02

Strigoli® with skate fish and colonnata lard, with vermentino nero di candia caviar, vinca breadcrumbs and rosemary flowers



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


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.


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