Code K110
Panciotti with Aubergine and Scamorza Cheese with Salmon Roe, Caviar, and Lemon Air
x4
People
Ingredients for 4 people
12 Panciotti® with aubergine and scamorza cheese Divine Creazioni Surgital
For the base:
100 g Normandy butter
10 g fresh tuna roe
4 fresh sage leaves
Melt everything slowly.
For the lemon air:
2 g lecithin
60 g water
180 g lemon juice
Dissolve the lecithin in water, mix and heat to 70°C. Add the lemon juice. Cool and whisk with an aerator.
For the finish:
20 g wild salmon roe
8 g caviar
Procedure
Cook the Panciotti® for 7 minutes in salted water, drain and toss them in the butter base. Sauté and let the starches act. Serve with salmon roe, caviar, and lemon air.
Giovanni Lorusso
Recipe from Volume III “Young Talents” for Divine Creations
Edited by Elsa Mazzolini – La Madia Editore
