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    Grana PadanoCold finger food

    Tomato sauce, orange caviar, muscovado sugar and fregola

    Group 393Difficult
    Group 3824 per.
    T460 min
    Chef Davide Oldani

    Ingredients

    For the fregola:
    300 g fregola
    50 g butter
    80 g grated Grana Padano
    2 g salt
    1 g white wine vinegar

    For the sauce:
    200 g datterino tomato juice
    1 g salt
    20 g extra virgin oil

    For the finishing:
    80 g trout caviar
    10 g muscovado sugar

    Preparation

    STEP 1

    For the fregola:
    heat the fregola in a saucepan, add the salt and cook, adding boiling water little by little.
    Leave to dry, remove from the heat and add the butter, Grana Padano and vinegar. Divide the fregola into buttered disposable molds. Keep warm.

    STEP 2

    For the sauce:
    reduce the tomato juice by 2/3, add the extra virgin olive oil and salt.

    STEP 3

    For the finishing:
    arrange the fregola in the center of the plates, then the sauce and finally the caviar and sugar

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