Caviar Giaveri suggests: Sevruga
With such an ethnic dish, your finger food becomes very glamorous and fashionable. Complete the table with the classic “hashi” Japanese chopsticks), sauces and ginger in little traditional bowls.
Couscous: 300 g pre-cooked cous cous and 600 g water. Boil the water and cook the couscous for 5 minutes, stirring constantly.
In a mixer mix the yoghurt and mint with a little cucumber skin, salt and pepper and place in fridge. Roasted in a frying pan and then dip the pineapple slices in oil, salt and pepper and cook in the frying pan; cut into cubes and place in fridge. Dampen the alga nori (lightly brushed with water) with water and place on part of the couscous, fill to taste with a little wasabi paste, cucumber, avocado and salmon, all cut into strips. Make into a roll, wrap in cling film and place in fridge for at least one hour. Do the same without the alga, rolling the couscous in black and white sesame seeds, or roll the other way round (see photo), cut the couscous sauce into rounds and serve with the pineapple, yoghurt and mint sauce and soy sauce mixed with wasabi. Place the caviar on top of the sushi rolls.
Caviar Giaveri suggests: Beluga Adriatic
Simply perfect: another idea reflecting a traditional combination to offer caviar in all its perceptual delicacy, with potatoes and eggs. Exclusive moment of pleasure to start an evening chatting with friends.
Peel and cut up 200 g potatoes and boil. When cooked put through a potato ricer and mash with 4 spoonfuls of extra virgin olive oil, salt and pepper. Leave to cool and when cold add the chopped parsley.
Quail eggs: boil a pan of water with a spoonful of white wine vinegar. When the water is boiling, crack one quail egg and pour into the water. Let the egg cook without disturbing it: put to cool in a bowl filled with cold water. Serve on ceramic spoons (not steel) with the aid of a mould: place the potatoes first, then the egg and top with the caviar.
Caviar Giaveri suggests: Beluga Siberian
Classic tastes paired with caviar in a recipe that combines very delicate, multi-sensory perceptual aspects, highlighting the contrast between the different degrees of “crispness” of egg yolk and caviar, a traditional combination and modern preparation.
Separate the yolk from the egg white. Boil the cream for 4 minutes, add salt and pepper. Remove from heat, add the egg white, blend and strain with a strainer. Add the egg yolk to the breadcrumb and let rest in the refrigerator for at least 2 hours. Thicken the egg white with the cream in the microwave, then pour into a blender and emulsify until a soft cream is obtained. Fry the egg yolks in oil at 170 degrees, dry and season with salt. Place the white egg cream in a shallow dish positioning the fried yolk in the centre and add a teaspoon of caviar and finely chopped chives over it.
Caviar Giaveri suggests: Sevruga
An original idea that can be offered as an appetiser, for an evening with caviar as the main attraction. With a simple and impressive taste, its creative arrangement on a large white plate deserves special attention.
Chop the shallot, salt it abundantly for an hour, then wash it under running water and dry it. Cook the spaghetti al dente, cool it under running water and toss with olive oil, salt, pepper and scallion. Put the burrata cheese broth in a bowl, place the spaghetti rolled up and caviar.
Caviar Giaveri suggests: Osietra
A “Mediterranean” dish, able to surprise with its easily recognisable aromas. The acidity of the orange is nicely balanced with the other ingredients, for a combination that is perfect.
Clean the fennel keeping the bulb. Cut all leftover parts into thin pieces. Put them in a saucepan with the fennel seeds, orange peel and salt. Pour boiling water and seal hermetically. Allow to stand until it cools. Strain with a strainer and keep warm. Peel the orange wedges and cut into small pieces. Peel the prawns and marinate the tails cut in half with olive oil, pepper and chopped dill. Arrange 4 teaspoons of caviar, four little pieces of orange and 4 little pieces of scampi in a bowl. Pour over the boiling infusion of fennel.
Caviar Giaveri suggests: Siberian
Caviar with a second course of meat? It is possible and certainly intended to make your guests happy who, surprised by the unusual ingredients of this refined dish, will shower you with compliments.
Prepare the lemons one week in advance, cut them in half and cover them with salt and sugar mixed together, let them marinate at least one week, then wash them in running water. Carefully cut the peel, cut into thin julienne strips and set aside. Cut the fillet into four slices, flatten them between two sheets of wax paper with the help of a meat tenderiser. Cut the bread into small 2 mm cubes, sauté in a pan with the butter and a pinch of salt. Arrange the meat on a plate, season with salt and pepper and brush with oil. Garnish with the lemon peel, caviar and toasted bread cubes. Finish with a few drops of semi whipped cream, salt, pepper and a splash of lemon juice.