For 6 people
300 g of sheep's milk curd 200g of cv rosello wheat 20 g of Furgintini extra virgin oil 120 g of syrup of Puleo mint leaves 100 g of syrup of mandarin leaves 15 g of mandarin Mielarò® 18 g of Bronte pistachio nut chips 1 g of Cyprus black salt
The day before Rinse the wheat thoroughly in mineral water. Simmer over a medium heat without boiling the water fiercely, for about 70 minutes. When cooked the skins have to be still compact and the grain soft but not separated. Take the wheat out of the water. Pour the water into a pan on a low heat. Pour the extra virgin oil into an aluminium sauté pan, heating it over a low heat. Add the wheat and let it dry without frying. Over a medium heat, continue cooking, gradually adding the hot cooking water and stirring it into the wheat, keeping it quite dry. Take it off the heat, cooling quickly in a chiller and stirring occasionally. Store in the fridge.
The next day Blend the sheep's milk curd in an electric blender, until you obtain a smooth, light cream.
Assembly Place the mandarin leaf syrup and mandarin Mielarò® on the bottom of a glass bowl; place the sheep's milk curd on top and then the rosello wheat. Wet the grain with the Puleo mint syrup. Decorate the centre of the wheat with the ground pistachios and the "dot" of Cyprus black salt.
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