Appetizers
Artichoke hearts confit with salmon roe and quail
The English call them starter, the French hors-d'oeuvre, others call them appetizers: they are the appetizers, a real must-have when you have guests at the table. Served before the main course, appetizers are a dish of great importance in Italian gastronomic culture.
INGREDIENTS
8 artichokes1 lemon40 g salmon roe8 quail eggsextra virgin olive oil to tastesalt to tasteblack pepper to taste
PREPARATION
Peel the artichokes by first eliminating the hardest leaves, then equalizing the others so as to keep only the fleshy part. At this point shape the bases of the artichokes with a sharp knife and flatten them. Empty them of the inner hair, or the "beard", with the help of a scavino. Rub them with half a lemon and immerse them in acidulated water. Heat extra virgin olive oil in a saucepan and dip the dry bottoms in it. When the oil reaches 100 °C of temperature, move the saucepan to the corner of the stove and cook gently for another 30 minutes. Once ready, drain the artichokes on absorbent paper, salt them lightly and garnish each heart with a raw quail egg yolk and a teaspoon full of fish eggs. Add a pinch of salt, pepper to taste and serve immediately.
The English call them starter, the French hors-d'oeuvre, others call them appetizers: they are the appetizers, a real must-have when you have guests at the table. Served before the main course, appetizers are a dish of great importance in Italian gastronomic culture.
INGREDIENTS
8 artichokes
1 lemon
40 g salmon roe
8 quail eggs
extra virgin olive oil to taste
salt to taste
black pepper to taste
PREPARATION
Peel the artichokes by first eliminating the hardest leaves, then equalizing the others so as to keep only the fleshy part. At this point shape the bases of the artichokes with a sharp knife and flatten them. Empty them of the inner hair, or the "beard", with the help of a scavino. Rub them with half a lemon and immerse them in acidulated water. Heat extra virgin olive oil in a saucepan and dip the dry bottoms in it. When the oil reaches 100 °C of temperature, move the saucepan to the corner of the stove and cook gently for another 30 minutes. Once ready, drain the artichokes on absorbent paper, salt them lightly and garnish each heart with a raw quail egg yolk and a teaspoon full of fish eggs. Add a pinch of salt, pepper to taste and serve immediately.
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