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

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