He loves to surprise Chef Giuseppe Iannotti, one Michelin star, of the Kresios gourmet restaurant in Telese Terme. For him, cooking must be provocation, surprise, play, and then focus on the great value that the territory and nature can offer to anyone who wants to listen to them. His wrong tuna sauce is one of the 35 courses on the menu that Iannotti prepares over two and a half hours for those who sit at his tables, attesting to a modernism that is based on innovation and technology borrowed from his international travels, but also on the recovery of tradition. In this case the chef transforms himself into an illusionist, creates a preparation that has the taste of veal with tuna sauce without the veal being there, a way to have a known flavor with a different technique. And it is a technique that surprises for its inventiveness
ingredients for 4 people:
8 eggs
40 g. seed oil
40 g. tuna oil
8 freeze-dried capers
20 g. of lemon
8 gr. of white wine vinegar
400 g. salt
400 gr. sugar
Procedure:
Mix salt and sugar, separate the yolk from the white, spread a layer of the salt and sugar mix, and put the yolk in it and marinate for 25 minutes.
In the meantime, prepare a mayonnaise with the seed oil, lemon juice, tuna oil, an egg yolk, and the vinegar, whisking by adding the oil
After 25 minutes wash the yolks from the "salt" and place them in a serving dish, place a quenelle of mayonnaise on top, break the freeze-dried caper and crumble it into flakes on the composition.
