It’s a definitely very interesting recipe the one that Matteo Maenza, chef at the Lefay Resort in Gargnano, decided to share this week with the readers of Garda Expo: a main cours which is a true exaltation of the typical Garda flavors with a very special whitefish Bottarga (roe), capers and lemon. Why don’t you try it?
Crazy Wheels “Benedetto Cavalieri”, Whitefish Bottarga, capers, lemon confit and melting leek
Ingredients for 4 people:
320g Crazy Wheels Benedetto Cavalieri (paccheri will do fine if you don’t find the wheels), 2 pieces of leek, 1 lemon, capers 50g, 120g whitefish roe, 60g butter
For the cream of leek
Wash and clean the leeks, cut the green part and use only the white part.
Put the leeks in a bag with just a pinch of salt and cook gently preventing burning. After 15minutes check the cooking (must be melting), let stand a few minutes, then blend with thermomix until mixture is smooth.
Candied lemon zest
With a potato peeler extract lemon zest, cut it into julienne, Add a part of lemon juice the total weight of the lemons (50g) and the same amount of water and 4 grams of sugar for every lemon, combine everything and leave candy on low heat. store in a container.
For the caper powder
Drain the pickled capers, rinse them quickly under running water and let them dry. Blend until obtaining a powder.
Assembly
In a small saucepan combine pasta water, drain the pasta in 8 minutes and stir in butter and whitefish roe puree, add the candied peel, whitefish dry julienned and grated fresh lemon. Serve by placing at the bottom a tablespoon of leek puree and the pasta, finish the dish with a sprinkling of powdered capers and a little of whitefish roe grains. Garnish with lemon zest.
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