Crackers with lumpfish roe, passion fruit, and Sicilia PGI Extra Virgin Olive Oil

by Liborio Genovese

Ingredients for 6 serves

  • 100 gr. - Boiled and mashed potatoes
  • 10 gr. - White wine vinegar
  • 35 gr. - Egg whites
  • 1 gr. - Brewer's yeast
  • 200 gr. - Strong (bread) flour
  • 80 gr. - Weak (cake) flour
  • 40 gr. - Sparkling water
  • Q.s. - Lumpfish roe
  • Q.s. - Salt
  • 1 l. - Frienn oil for deep-frying
  • 20 gr. - Olitalia Sicilia PGI Extra Virgin Olive Oil

 

For the passion fruit jelly:

  • 200 gr. - Pasteurized passion fruit purée
  • 50 gr. - Mango purée
  • 20 gr. - Water
  • 50 gr. - Freshly squeezed orange juice
  • 5 gr. - Fish gelatine
Crackers with lumpfish roe, passion fruit, and Sicilia PGI Extra Virgin Olive Oil 1
Crackers with lumpfish roe, passion fruit, and Sicilia PGI Extra Virgin Olive Oil 2

Extra virgin olive oil

Sicilia PGI

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Method

 

For the passion fruit jelly

  • 1

    Boil the fruit purée with water; remove from heat and incorporate the gelatine, soaked previously in water, and the orange juice.

  • 2

    Strain and leave it to set in the fridge.

Crackers

  • 1

    FruBlend potatoes with Olitalia Sicilia PGI Extra Virgin Olive Oil, white wine vinegar, egg whites and a pinch of salt.

  • 2

    Mix the two flours, the yeast and the water in a bowl and add to the previous mixture. Mix everything together and leave it to rest for about 1 hour.

  • 3

    Take the dough and roll it out as thinly as possible using a sheeter; then cut it into 3x6 cm rectangles.

  • 4

    Deep-fry the rectangles in a large amount of oil at a temperature of 170°C/338°F for a few minutes. Drain on paper towel.

 

Plating

Leave it to cool and spread half the passion fruit jelly on half of each cracker; then, spread lumpfish roe on the other half. Decorate with chives and serve.

Crackers with lumpfish roe, passion fruit, and Sicilia PGI Extra Virgin Olive Oil 3
Associazione

APCI

Thousands of authoritative professional chefs, flanked by highly qualified restauranteur colleagues, with the logistical and operating support of a select team of professionals

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