Alain Chartier
Cuturro enriched with flavours and coloursby Corrado Assenza
In libreria E tu...Di che vino sei?
For 4 people
Milk curd 1 l of fresh whole milk 20 g of liquid rennet 500 g of salted boiling water 1 g of grated lime zest “D’O” caviar 50 g of tapioca pearls 200 ml of water 5 g of cuttlefish ink 10 g of Taggiasca extra virgin olive oil 1 g of fine salt Golden pear 80 g of pear cubes 40 g of sugar
Milk curd Heat the milk in a pan to 37 °C with the grated lime zest. Take off the heat, add the liquid rennet and leave to curdle for 8 minutes. Cut the curds. Pour over the salted boiling water and leave to flavour for 5 minutes. Use a draining spoon to place it in perforated cheese moulds. Leave to drain in the fridge for at least 6 hours, over a rack.
“D’O” caviar Cook the tapioca with the water for about 5 minutes, cool well under running water, drain and dress with the cuttlefish ink extra virgin olive oil and salt.
Golden pear Caramelise the sugar, add the pear cubes, cook for 3 minutes and cool.
Garnish Turn the milk curd out of the mould and place in a bowl. Top with the "D'O" caviar and garnish with the golden pear.
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Davide Oldani
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