Recipe by Matteo Metullio, Davide De Prà: Blue lobster, goat stracchino cheese, soused zucchini, and green apple
Ingredients for 2 persons
For the carpione
- 30 g brown sugar
- 10 g white wine
- 20 g white vinegar
- 10 g apple cider vinegar
- 50 g green apple juice
- 0.5 g agar agar
- 0.5 g isinglass
- 1 zucchini
Procedure
For the carpione, to make soused zucchini, make a caramel with the sugar by cooking it over low heat, deglaze with the vinegars and white wine. Strain the juice and add the infused mint. In a small saucepan add the apple juice and agar agar.
Bring to a boil, let cool to 60 degrees, add the previously soaked isinglass. Place in a rectangular container in the refrigerator. When cold and firm cut into small, even cubes. This step is advisable to prepare the day before.
As well as the zucchini to be cut into 1 cm slices and grilled. Pour the hot carpione over the zucchini to finish cooking in a sealed or vacuum-sealed container.
For the lobster
- 240 g cleaned raw blue lobster
- 90 g goat's milk stracchino cheese
- 30 g fresh cream
- mint to taste
- evo oil to taste
- 8 pea shoots
Procedure
Whip the cream in a bowl, add the stracchino and adjust the salt. Cut the lobster into large pieces and season with evo oil, salt and pepper. Dry the zucchini and arrange in the center of the dish, place the lobster on top of the zucchini and flambé with a blowtorch.
Add a few cubes of apple jelly and 2 pea shoots per plate. Finish with a dollop of goat's milk stracchino cream.
