Fiocchi with cheese and pears with trout roe in two saltings: pear puree and matcha tea, sorrel stems, and black sand
x4
Ingredients for 4 people
16 Fiocchi with cheese and pears
10 g EVO oil
1 g cuttlefish ink powder
22 g maltodextrin
20 g trout roe
5 g trout bottarga
1 pear
5 g hazelnut oil
Timut pepper
2 g matcha green tea
5 g Crystal corn
A bunch of baby sorrel stems
Edible flowers for decoration
Procedure
Cook the pear sous-vide with a spoonful of hazelnut oil for 5 hours at 52°C.
Blend the cooked pear with a hand blender along with green tea, hazelnut oil, Timut pepper, and thicken with Crystal corn.
Combine EVO oil with maltodextrin, mixing until a sandy consistency is achieved, and gradually add cuttlefish ink powder to achieve a marbled effect.
Cook the Fiocchi with cheese and pears in plenty of salted water flavored with pear peels and a handful of sorrel stems, then season with hazelnut oil. Plate by arranging the pear puree, bottarga, trout roe, black sand, and warm Fiocchi. Finish with edible flower petals.
Chef Andrea Mantovanelli, Italian National Senior Chef from 2016 to 2017
