Ricotta is to the sea like the foam is to the wave
«I have created this recipe thinking about the taste of the hot ricotta eaten at the cheesemaker’s – explains Ciccio Sultano. Its texture, minerality, and fatness particularly remind me of the sea’s foam. So, I added the Kaluga Amur caviar and gobbetti prawns sautéed with celeriac crème caramel underneath and flowers of spicy mustard on top».
The recommended pairing for this recipe is with Timorasso Pazienza 2013, a white wine from Piedmont by Walter Massa.
Photo Credit: Giuseppe Bornò.
Ciccio Sultano
A practical mind
