Tuna Mosciame, Curd, “VegFruit” Extract and Savory Meringue

Tuna Mosciame, Curd, “VegFruit” Extract and Savory Meringue

Tuna Mosciame, Curd, “VegFruit” Extract and Savory Meringue

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

September 5, 2012

serves for

4

total time

11 HR 30 MIN

ingredients

Whole milk
1 l, fresh
Liquid rennet
20 g
Salted boiling water
500 g
carrot
2 each
Celery
2 stalks
Green apple
1
lime
2 each
Ginger
A pinch
Xanthan powder
2 g
water
125 g
Egg white
10 g, powdered
Fine salt
2 g
Glucose
5 g
salt cured tuna
8 thin slices

Preparation

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.

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.

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.

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.

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