Pasquale Caliri's recipe: Uovo e Uova (Eggs and Eggs)
Pasquale Caliri's recipe: Uovo e Uova (Eggs and Eggs)
Ingredients
- 1 egg
- 160 g of broken wheat
- 200 g pecorino ricotta cheese
- 60 ml of bacteriologically pure microfiltered seawater
- 40 g mixed fish eggs
- 70 g of roe
- 3 g of xanthan and albumin
- 3 g of lecithin
For the “cuturro” (sicilian polenta) toast
Cook the broken wheat in water like a porridge. Cool in an oval mold and fry.
For the ricotta foam
Mix sheep ricotta with seawater (check salinity) combine lecithin, albumin and xanthan.
Whisk with the aerator.
For the egg poché
Bring to cook in acidulated water.
Dish composition
Place the cuturro toast at the base of the plate, lay the egg poché, top with ricotta foam. Finally garnish with mixed fish eggs and roe.
