Sorry, you need to enable JavaScript to visit this website.

Tuna Mosciame, Curd, “VegFruit” Extract and Savory Meringue by Davide Oldani

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Challenging
Total Time
11H 30MIN
Cuisine

Ingredients

Whole milk: 1 l, fresh

Liquid rennet: 20 g

Water: 500 g

Carrots: 2 each

Celery: 2 stalks

Green apples: 1

Limes: 2 each

Ginger: A pinch

Xanthan powder: 2 g

125 g

Egg whites: 10 g, powdered

Salt: 2 g

Glucose: 5 g

Tuna: 8 thin slices

Enjoy an exclusive tuna recipe shared by Davide Oldani, the Italian chef at D'O restaurant: salted cured tuna prepared with curd and vegetables

Method
01.
For the curdled milk

Heat the milk in a pan until it reaches 37°C (using a thermometer), remove from the heat. Add the liquid rennet and let curdle for 8 minutes. Then slice the curd with a knife, and delicately pour the salted boiling water over it, letting it rest for about 5 minutes. Using a slotted spoon, place it in perforated caciotte cheese molds and let it drain in the fridge for at least 6 hours over a grill.

02.
For the “VegFruit” extract

Wash all the vegetable and clean with a paring knife. Juice them in a juicer, add the xanthan gum and then blend with an immersion blender until the mixture is smooth.

03.
For the meringue

Mix powdered egg whites with water and beat with an electric mixer, then add salt. In the meantime, bring the glucose to boil with a spoonful of water and pour it into the egg whites, continuing to beat until it cools. Divide the mixture into molds and let it dry in a 70°C oven for around 4 hours. Remove from the oven and set aside.

04.
To finish

Heat the caciotte cheese molds in salted, 90°C water for about 2 minutes. Then drain and pat dry with paper towels. Arrange the cheese at the center of the plate, add the fruit and vegetable juice, the slices of salt cured tuna and lastly, the savory meringue.

Join the community
Badge
Join us for unlimited access to the very best of Fine Dining Lovers