Marco Sacco
Sea Bass and D’O Tapioca Caviarby Davide Oldani
Dall'Italia Retrobottega a Roma, una tavola con l’ingrediente al centro
The cuturro 300 g of broken cv Rossello durum wheat 10 g of extra virgin olive oil 2 g of whole sea salt
Cuturro with milk from cow's grazed in the meadows of the Iblei Mountains 150 g of cuturro 300 g of whole milk from cow's grazed in the meadows of the Iblei Mountains 22 g of orange blossom honey
The colours of the cuturro: ton-sur-ton 150 g of milk cuturro 20 g of Romana di Noto ground almonds
The colours of cuturro: green in Sicily 150 g of milk cuturro 30 g of Bronte ground pistachios
The perfume of cuturro: orange blossom 150 g of milk cuturro 1 drop of orange blossom oil
Cow's milk curd sauce 150 g of milk curd from cow's grazed in the meadows of the Iblei Mountains 10 g of natural orange blossom honey
The cuturro The day before, grind the wheat and sieve it to separate the rough part from the flour and from the smaller grains. Soak the grain in chlorine-free cold water and leave overnight in a room at a maximum temperature of 10 °C. The next day, after eliminating the water and spreading the grain evenly on a perforated tray, cook it in a steam oven at 80 °C for 7 minutes. When cooked, add the extra virgin olive oil and the salt and mix with a fork to separate the grains and dress the evenly. This gives you the cuturro.
Cuturro with milk from cow's grazed in the meadows of the Iblei Mountains Pour the milk into a pan and heat without boiling. Cook the cuturro as though it were a risotto, gradually adding the hot milk. Stir and simmer gently. Add the honey when cooked and stir until it cools to 40 °C.
The colours of the cuturro: ton-sur-ton Add the Romana di Noto ground almonds to the cuturro cooked in milk, folding them in using a rubber spatula or a spoon.
The colours of cuturro: green in Sicily Add the Bronte ground pistachios to the warm cuturro, folding them in using a rubber spatula or a spoon.
The perfume of cuturro: orange blossom Add the drop of orange blossom oil to the warm cuturro, folding it in using a rubber spatula or a spoon.
Cow's milk curd sauce Fold the honey very gently into the milk curd, stirring until smooth and even.
Presentation Using a 4 cm diameter pastry cutter, assemble 30 g of Sicily green cuturro on a plate with 50 g of cuturro cooked in milk from cow's grazed in the meadows of the Iblei Mountains and 30 g of ton-sur-ton cuturro. Use a spatula to flatten the ingredients and remove the pastry cutter. Decorate with the curd sauce and top the cuturro with finely chopped candied orange and lemon from Caffè Sicilia. Serve at a temperature of 18-22 °C.
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