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Anti Pasto

A flavorful antipasto with Nduja foam, caprese, and pecorino with truffle honey, served on an atmospheric board.

Ingredients

30gNduja
10gFine sea salt
500mlWhipped cream
500mlWhole milk
80gSushi vinegar
15gPro espuma

Tomberry
Basil oil
Buffalo mozzarella
Basil cress
Fleur de sel

Pecorino
Truffle honey

Preparation

  1. Bring the cream, milk, nduja, salt, and sushi vinegar to a boil.
  2. Blend with an immersion blender and add the pro espuma.
  3. Strain the mixture and fill a siphon.
  4. Charge with 1 cartridge for service (use 2 cartridges for a firmer texture).

  1. Mix the tomberry with the mozzarella and season with basil oil and fleur de sel.
  2. Garnish with the basil cress.

  1. Portion the pecorino and garnish with the truffle honey.

  1. Slice the sausage to the desired thickness.
  2. Pipe the espuma into a bowl and top with crumble.
  3. Stick the pergamena in a bowl.
  4. Place the taggiasca olives in a bowl.
  5. Place the caprese in a bowl.
  6. Arrange the pecorino and serve everything on a nice board.