Mezze maniche and Black Adamas Caviar

Mezze maniche and Black Adamas Caviar

Mezze maniche with mango chutney, sturgeon and black Adamas Caviar by Chef Francesco Germani.

Sauté mango, ginger, laurel, lemon sugar and salt for a few minutes. Blend everything until it forms a smooth and homogeneous sauce. Cook the mezze maniche in a pot, drain and season with oil, lemon, salt and pepper. Separately, make a sturgeon tartare and marinate it with salt, oil, thyme and the zest of a lemon.

Presentation of the dish:

Spread 2 tablespoons of mango cream on the bottom of the plate, lay the mezze maniche and 2 tablespoons of marinated sturgeon, add generous amounts of black Adamas caviar.

All we have to do is taste... bon appètit!