2 white sturgeon cheeks
6 very thin bacon “leaves”
10 gr BBQ sauce
1 Calvisius Caviar Lingotto
Altamura bread, sliced and dried
Extra virgin olive oil, salt, black pepper
Clean the cheeks, add salt and pepper, wrap in bacon and place them in a vacuum bag. Bake for about 8 hours at 60°C and then let cool, open the bag, gently dry cheeks with a cloth and fry in a little olive oil. Brush each plate with BBQ sauce, place the sturgeon cheek on the bruschetta, and garnish with cucumber sprouts and Calvisius Caviar Lingotto. Serving Temperature: the cheek must be served hot to maintain its tender texture, so the roasting should be done at the last minute. Sliced Calvisius Caviar Lingotto is more than a new idea. It is a new way to bring caviar to those who do not know of its true potential, by discovering the lack of viscosity and by changing the texture and the presentation of the roe itself.